Ingredients

• 500 gms - Spinach
• 2 cup - Ricotta cheese
• 2 - Medium onions, sliced
• 2 cup - Mushrooms, chopped
• 3-4 - Garlic cloves, minced
• 1/2 tsp - Dried basil
• 1/2 tsp - Nutmeg
• 1/2 tsp - Oregano
• 1/2 tsp - Black pepper
• 1.5 tsp - Salt
• 1 tbsp - Olive oil
• 10-12 - Cannelloni pipes
• 1 cup - Cheddar cheese
• 2 tsp - Parmesan cheese
• For White Sauce:
• 1 tbsp - Unsalted butter
• 2 tbsp - Plain flour
• 1 tsp - Dijon mustard paste
• 2 cups - Milk
• 1 - Vegetable stock cube
• For Tomato Sauce:
• 1 kg - Tomatoes, chopped
• 1 - Large onion, chopped
• 2-3 - Garlic cloves, minced
• 1 tsp - Fresh basil leaves, chopped
• 1 tsp - Black pepper
• 1 tsp - Red chilli powder
• 1 tsp - Sugar
• 1 cup - Water
• 1 tbsp - Olive Oil
• Salt to taste

How to Make Spinach and Ricotta Cannelloni

• Tomato sauce:
• Heat oil in a sauce pan and fry garlic cloves in it till light brown.
• Add onion and fry till golden brown.
• Put in the tomatoes; salt and cook covered for 2-3 min.
• Combine with rest of the spices and let it cook for next 10-12 minutes on low flame, stirring in between.
• Stuffing:
• Heat olive oil in another pan and fry onion till soft and translucent.
• Add in mushrooms and cook on high flame for 3-4 minutes till water evaporates.
• Add in the chopped spinach and spices and cook covered for 3-4 minutes on a low flame till spinach get wilted.
• Add the ricotta cheese, give a final stir and turn off the flame.
• Check the tomato sauce and adjust the seasoning accordingly.
• Fill the stuffing into cannelloni pipes, when cooled.
• White sauce:
• Heat butter in a pan, add in flour on a low flame.
• Keep stirring continuously till it gets crumbly, for a minute or two.
• Take it off from the gas and add the milk stirring frequently to avoid lumps.
• Take it back to the low flame and add mustard paste and stock cube.
• Keep stirring for 4-5 minutes till it gets thick and bubbly and turn off the heat.
• Pour in a thin layer of the tomato sauce in a baking dish.
• Place the cannelloni pipes over the sauce and arrange them.
• Pour the rest of the tomato sauce and then the white sauce on top.
• Spread it evenly with a spatula.
• Sprinkle the cheddar cheese on top and bake for 35-40 min at 180C.
• Take it out and sprinkle parmesan cheese over it and bake again for 5 minutes.
• Recipe courtesy: UK Rasoi