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- 700 gr (forty 6- by 4-inch) fresh pasta rectangles or thin dry lasagna noodles
- for soffritto: 1 onion, 1 celery rib, 1 carrot, all finely chopped
- 700 gr (1.5 lb) good quality ground red meat. I use a mixture of pork and beef.
- 1/2 cup dry white wine
- 200 gr (7 oz) sliced ham, chopped
- 1/4 teaspoon ground nutmeg
- 500 gr (1 lb.) fresh spinach, blanched, dried and chopped
- 60 gr (2 oz) finely grated Pecorino or Parmigiano-Reggiano plus two tablespoon for sprinkling.
- 350 gr mozzarella or mild cowâs-milk cheese, sliced
- 2/3 cup Bechamel sauce
- 1.5 lt (6 cups) basic tomato sauce flavored with a handful of basil leaves
- Schedule:
- Make tomato sauce and Bechamel
- Blanch spinach
- Slice ham, cheese and soffritto vegetables
- Make filling
- Blanch pasta sheets
- Assemble the cannelloni (see the full process here)
View Full Recipe at madonna del piatto
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2140g | |
| Calories 866 | |
| Calories from Fat 189 | 22% |
| Total Fat 21.43g | 27% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 10511mg | 438% |
| Potassium 7364mg | 210% |
| Total Carbs 97.66g | 26% |
| Dietary Fiber 29.3g | 98% |
| Sugars 66.53g | 44% |
| Protein 68.51g | 110% |
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