Directions:
- Bring a large pot of salted water to a boil and cook pasta around 2 minutes or until al dente. Drain and lay side by side on wet dish towels.
- Set aside 30 ml (2 tbsp) of parmesan and 30 ml (2 tbsp) of parsley. In a large bowl, combine beaten eggs, spinach, SKOTIDAKIS ricotta cheese, mozzarella, remaining parmesan and parsley, salt and pepper. Spread 45 ml (3 tbsp) of the cheese mixture in the middle of each pasta sheet and roll into a cannelloni.
- Cover bottom of a glass ovenproof dish with around one quarter of tomato sauce and lay cannelloni on top, side by side. Pour over remaining tomato sauce, then sprinkle with parmesan and parsley. Cover and bake in oven at 180°C (350°F) for 45 to 50 minutes or until cannelloni turn golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2269.21 Kcal (9501 kJ) | ||
| Calories from fat | 761.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.62g | 130% | |
|---|---|---|---|
| Cholesterol | 623.04mg | 208% | |
| Sodium | 17919.08mg | 747% | |
| Potassium | 4480.27mg | 95% | |
| Total Carbs | 241.12g | 80% | |
| Sugars | 98.62g | 394% | |
| Dietary Fiber | 30.44g | 122% | |
| Protein | 135.21g | 270% | |
| Vitamin C | 90.6mg | 151% | |
| Vitamin A | 2.2mg | 73% | |
| Iron | 17mg | 95% | |
| Calcium | 3165.8mg | 317% | |
| Amount Per 100 g | |||
| Calories | 120.32 Kcal (504 kJ) | ||
| Calories from fat | 40.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 130% | |
|---|---|---|---|
| Cholesterol | 33.03mg | 208% | |
| Sodium | 950.11mg | 747% | |
| Potassium | 237.55mg | 95% | |
| Total Carbs | 12.78g | 80% | |
| Sugars | 5.23g | 394% | |
| Dietary Fiber | 1.61g | 122% | |
| Protein | 7.17g | 270% | |
| Vitamin C | 4.8mg | 151% | |
| Vitamin A | 0.1mg | 73% | |
| Iron | 0.9mg | 95% | |
| Calcium | 167.9mg | 317% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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