This rich and cheesy cannelloni makes a healthy vegetarian dinner. Serve with a green salad.
Preheat the oven to 180'C
Roast the butternut quash with some olive oil.
Melt the butter in a frying pan and fry the leeks for 5 minutes, or until softened.
Drain the leeks in a sieve set over a bowl, reserving any juices collected.
Mix the drained leeks, ricotta, parmesan, thyme, and butternut squash in a bowl.
Season to taste with salt and peper.
Spoon some the mixtures into a cream spray and fill the pasta cilinders.
Heat the reserved juices and white wine in saucepan until the volume of the liquid has reduces by half.
Add the cream and the garlic and boil again until reduced by half.
Spoon the sauce of the pasta, sprinkle some more parmesan and bake for 15-20 minutes or until the pasta is cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (214g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 323 | ||
Calories from Fat: 212 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 74.4mg | 23 % | |
Sodium 324mg | 11 % | |
Potassium 383.9mg | 10 % | |
Total Carbohydrate 17.8g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 15.8g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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