Pre serve. 2636 kilojoules, 41g protein, 37g total fat (21g sat fat), 31g carbohydrate (9g sugar), 7g fibre, 958mg sodium.
1. Heat oil in a frying pan on medium. Add garlic and cook for 30 secs, until fragrant. Stir in sugar, vinegar, oregano and tomato. Simmer, uncovered, strirring, for 20 mins, until sauce thickens slightly.
2. Preheat oven to 200 degrees or 180 degrees (fan). Place spinach in a large heatproof bowl. Cover with boilingwater and stand for 2 mins, until wilted. Drain and refresh under cold water. Drain. Using hands, squeeze spinach to remove excess liquid. Transfer to a food processor and process for 30 secs, until finely chopped. Add goat's cheese, 1/2 cup parmesan and nutmeg. Pulse until just combined. Season with pepper and blend until finely choped.
3. Spoon mixture into a piping bag fitted with a 1cm plain nozzle. Pipe spinach mixture evenly into cannelloni tubes. Place cannelloni side by side in prepared dish. Pour over tomato sauce. Top with mozzarella and remaining parmesan. Bake for 25-30 mins, until golden and bubbly. Stand for 5 mins before serving.
Can be frozen for p to 1 month, thaw overnight in fridge. Preheat for 20mins at 180 degrees or 160 degrees (fan)
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 124 | ||
Calories from Fat: 74 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22mg | 7 % | |
Sodium 383.4mg | 13 % | |
Potassium 57.1mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2g | ||
Protein 9.9g | 14 % | |
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: 124
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