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Cannelloni with Tomato Eggplant Sauce


Cannelloni with Tomato Eggplant Sauce Recipe

Ingredients:
  • 1 medium eggplant, peeled, cut into 2-inch (5 cm) cubes
  • 2 tbsp (25 ml) olive oil 
  • 2 cloves garlic, minced 
  • ¼ tsp (1 ml) freshly ground black pepper 
  • 3 cups (750 ml) tomato sauce 
  • 2 cups (500 ml) ricotta cheese 
  • ½ cup (125 ml) freshly grated Parmesan cheese 
  • 1½ cups (375 ml) chopped baby spinach 
  • 1 tsp (5 ml) freshly grated nutmeg 
  • 1 egg, beaten 
  • ¼ tsp (1 ml) salt 
  • ¼ tsp (1 ml) freshly ground black pepper 
  • 24 oven ready cannelloni shells 
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 424kcal (21%)
Total Fat 15g (23%)
Saturated Fat 7g (36%)
Cholesterol 63mg (21%)
Total Carbohydrate 54g
Dietary Fiber 5g
Sugars 7g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

89.0521051216


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