Luxembourg Cannelloni Zucchini Ricotta
Recipe: #33835
November 25, 2019
Categories: Breakfast, Cheese, Cannelloni, Eastern European, Brunch, Fresh Tomatoes, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (603 g)
- Calories 1184.2
- Total Fat - 61.7 g
- Saturated Fat - 25.7 g
- Cholesterol - 1203.7 mg
- Sodium - 938.3 mg
- Total Carbohydrate - 97.6 g
- Dietary Fiber - 13.4 g
- Sugars - 3.5 g
- Protein - 60.4 g
- Calcium - 509.9 mg
- Iron - 7 mg
- Vitamin C - 13.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook the pasta in boiling water until al dente ,should have 12
Step 2
Drain
Step 3
Mix filling
Step 4
Stuff a tablespoon of filling into each shell
Step 5
Pour 4 tablespoons melted butter over shells
Step 6
Bake in 425 degree oven for 10 minutes
Step 7
Meanwhile
Step 8
Saute zucchini and tomatoes in oil until browned lightly
Step 9
Take out and cook eggs over easy
Step 10
Season
Step 11
Place 3 cannelloni on plate
Step 12
Put some zucchini on top
Step 13
Tomatoes to the side and 1 egg on top
Step 14
Repeat
Tips
No special items needed.
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