Luxembourg Cannelloni Zucchini Ricotta
Created by dienia b on November 25, 2019
- Servings: 4
- Prep Time: 45m
- Cook Time: 30m
- Recipe #33835
Ingredients
- 1 package (16 ounces) cannelloni pasta
- 4 tablespoons butter, melted
- Filling:
- 1 cup ricotta
- 3/4 cup mixed italian cheese,shredded
- 1 egg
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Topping:
- 2 cups zucchini, sliced
- 1/2 cup cherry tomatoes,sliced
- 2 tablespoons olive oil
- 4 eggs
How to Make
-
Step 1: Cook the pasta in boiling water until al dente ,should have 12
-
Step 2: Drain
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Step 3: Mix filling
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Step 4: Stuff a tablespoon of filling into each shell
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Step 5: Pour 4 tablespoons melted butter over shells
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Step 6: Bake in 425 degree oven for 10 minutes
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Step 7: Meanwhile
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Step 8: Saute zucchini and tomatoes in oil until browned lightly
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Step 9: Take out and cook eggs over easy
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Step 10: Season
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Step 11: Place 3 cannelloni on plate
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Step 12: Put some zucchini on top
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Step 13: Tomatoes to the side and 1 egg on top
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Step 14: Repeat
Nutritional Facts
- 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