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.
-
15 minMain dishwhite quick-cooking rice, fresh coriander, Red onion, medium sized egg, traditional olive oil, fresh spinach, kormasaus,spinach curry with egg -
30 minLunchlamb burger, kalamata, dried oregano, (olive oil, eggplant, multigrain bulb, iceberg lettuce, Red onion,olives-fetish burger -
15 minMain dishSpaghetti, traditional olive oil, Italian fine stir-fry green beans and red peppers, peeled canned tomatoes, Honig basis for macaroni and spaghetti, tap water, Cherry tomatoes, canned lentils, Parmesan cheese,spaghetti with lentil-tomato sauce and parmesan cheese -
15 minMain dishyellow rice, sugarsnap, spring / forest onion, bean sprouts, fresh coriander, peanut, White wine vinegar, lime juice, ginger syrup, sambal, sunflower oil,yellow rice salad with bean sprouts and peanuts
Nutrition
625Calories
Sodium0% DV0g
Fat52% DV34g
Protein58% DV29g
Carbs16% DV49g
Fiber0% DV0g
Loved it