Spinach Cannelloni

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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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.

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