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Cannelloni Alla Fiorentina's picture
  Spinach 8 Ounce
  Ricotta cheese 1 Pound
  Parmesan cheese 4 Ounce, grated
  Eggs 2
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Cannelloni 12 , cooked, drained
  Bechamel 2 Cup (32 tbs)

Preheat oven to 350°F/180°C.
Wash and cook spinach in its own water for 5 minutes.
Drain well and chop finely.
Mix with cheeses, eggs, salt and pepper, and stuff the cooked cannelloni.
Place 1 cup of sauce in the bottom of a baking dish and lay cannelloni on top.
Cover with remaining sauce and cook in the oven for 30 minutes.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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Average: 4.5 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4420 Calories from Fat 1277

% Daily Value*

Total Fat 144 g221.1%

Saturated Fat 69.8 g349%

Trans Fat 0 g

Cholesterol 769.8 mg256.6%

Sodium 5066.4 mg211.1%

Total Carbohydrates 535 g178.2%

Dietary Fiber 30.4 g121.4%

Sugars 51.6 g

Protein 203 g406.8%

Vitamin A 504.4% Vitamin C 112.6%

Calcium 316.4% Iron 133.8%

*Based on a 2000 Calorie diet

Cannelloni Alla Fiorentina Recipe