Name: Cannelloni mit Spinat und Ricotta
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 200 g Cannelloni (16 Stück); 500 g Ricotta; 400 g Spinat; 50 g Ei (1 Stück); 60 g Parmesan, gerieben; 500 g Tomatensauce; 100 g Mozzarella; Muskat, Knoblauch, Salz, Pfeffer

Recipes Pasta

75minutes, 35 of them waiting

600Calories

37gProtein

4servings

Pasta some experience vegetarian high protein Mediterranean

Filling the tubes is the patient work, the oven does the rest. One dish for four that you can prepare in the afternoon and only bake in the evening.

Ingredients

Forservings

200 gCannelloni (16 piece)
500 gRicotta
400 gSpinach
50 gEgg (1 piece)
60 gParmesan, grated
500 gTomato sauce
100 gMozzarella
Nutmeg, garlic, salt, pepper

How to make it

Wilt the spinach in a pan, squeeze it out well, chop it.
Mix with the ricotta, egg, half the Parmesan, nutmeg, salt and pepper.
Pipe the filling into the cannelloni with a piping bag.
Half the tomato sauce into the dish, cannelloni on top, the rest over them, mozzarella and Parmesan on top.
Bake covered at 180 degrees for twenty-five minutes, then uncovered for ten more.

One tip

Without a piping bag: a freezer bag with a corner cut off.

Nutrition per serving

Calories	600
Protein	37 g
Fat	24 g
Carbs	59 g

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.

Your daily need

kcal —

2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.