This recipe has Sodium as 77.4% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.5% of RDA
• Calories: 41.4% of RDA
• Carbs: 24.8% of RDA
• Fat (total lipid): 56.1% of RDA
• Fiber: 24.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 54.1% of RDA
• Sodium: 77.4% of RDA
• Sugar: 42.0% of RDA
• Vitamin A (IU): 47.1% of RDA
• Vitamin B6: 25.6% of RDA
• Vitamin C: 6.6% of RDA
• Iron: 1.7% of RDA
• Magnesium: 49.3% of RDA
• Manganese: 9.6% of RDA
• Niacin: 58.1% of RDA
• Potassium: 29.7% of RDA
• Zinc: 58.9% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 350 degrees F.
PREPARING THE PASTA
2.
Bring a large pot of salted water to a boil over high heat.
3.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
PREPARING THE FILLING
4.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
5.
Fill the cannelloni with the crab mixture and place in a greased baking dish.
PREPARING THE SAUCE
6.
In a medium saucepan, melt the butter over medium heat.
7.
Add the flour and whisk until smooth, about 2 minutes.
8.
Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil).
9.
Remove from the heat and stir in salt, pepper, and nutmeg.
ASSEMBLING/BAKING
10.
Top the filled cannelloni with the sauce and sprinkle with the remaining Parmesan cheese.
11.
Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 828
Protein 60.9 g
Carbohydrates 68.3 g
Iron 0.33 mg
Fiber 6.76 g
Calcium 25.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
