Luxembourg Cannelloni Zucchini Ricotta

4
Servings
45m
Prep Time
30m
Cook Time
1h 15m
Ready In

Recipe: #33835

November 25, 2019



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Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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