Ingredients

• Pomorado Sauce:
• 1 large onion chopped
• 1 tbsp grated carrots
• 600 g blanched tomatoes
• 1 tsp paprika
• 1/2 tsp chopped basil
• 3-4 cloves of garlic
• 1/4th cup tomato sauce
• Salt, pepper and sugar to taste
• White Sauce:
• 1.5 tbsps- Butter
• 1.5 tbsps - Maida
• 1.5 cups - Milk
• Pasta:
• 1 cup chopped spinach boiled and pureed
• 1/2 cup maida
• 1/2 tbsp ghee
• Salt according to taste
• Stuffing:
• 1/2 cup crumbled paneer
• 3/4th cup shredded cabbage
• 1 small capsicum
• 1 cup cooked spinach
• 2 tbsp bread crumbs
• Salt and pepper to taste

How to Make Spinach Cannelloni

• Pomorado sauce:
• Heat 2 tbsp of oil. Fry the onions and carrots. Add paprika.
• Blend tomato in a mixie.
• Add this to onions along with other ingredients, and boil for a few minutes.
• White sauce:
• Heat butter. Fry maida. Add milk. Keep stirring constantly, till thick.
• Mix salt and pepper.
• Pasta:
• Mix the above ingredients and make a semi-hard dough.
• Boil enough water. Add 1 tsp ghee and 1 tsp vinegar.
• Roll the pasta very thinly and cut into rectangles.
• Drop them into boiling water and cook till al dente (firm but not hard).
• Take out in a strainer and wash with running tap water.
• Stuffing: Mix everything lightly.
• Assembling:
• Place the stuffing on the pasta and make rolls.
• In a greased baking dish, pour the pomorado sauce. Place the cannelloni on it.
• Spread the white sauce. Sprinkle grated cheese liberally.
• Bake for 20 mins at 180 degree C.