Filter
Reset
Sort ByRelevance
1cookinmama
Cannelloni with basil rosemary pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and stir-fry the pumpkin or zucchini in 5-8 minutes until golden brown and done. Scoop into a bowl and let cool. Stir in the ricotta, ham and pesto. Season with salt and pepper.
-
Preheat the oven to 180 ° C. Using a teaspoon, fill the cannelloni with the ricotta mixture and place them side by side in the baking dish. Divide what you have left of the mixture around the cannelloni.
-
Beat the cream well with the egg and Parmesan cheese and pour it evenly over the cannelloni. Grind some pepper. Cover with foil and bake for about 20 minutes in the middle of the oven.
-
Remove the foil and gratin the top of the cannelloni in about 10 minutes. Tasty with a green salad.
-
55 minMain dishWhole grain bread, honey, mustard, rib chops, baby potatoes, sweet onions, olive oil,honey-mustard chops -
50 minMain dishwinter carrot, potatoes, butter, minced beef, tomato paste, Red pepper, eggplant, semi-skimmed milk,hunting dish with carrot puree -
30 minMain dishgarlic, half-to-half-chopped, tomato cubes, water, white quick-cooking rice, traditional olive oil, fresh spinach, black olives,meatballs with tomato rice and spinach -
20 minMain dishhead of iceberg lettuce, Cherry tomatoes, canned corn, mature cheese, ripe avocado, sour cream, garlic, tortilla chips natural,corn salad with avocado dressing
Nutrition
625Calories
Sodium0% DV0g
Fat52% DV34g
Protein58% DV29g
Carbs16% DV49g
Fiber0% DV0g
Loved it