Cannelloni (Classic)


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Cannelloni, pasta sheets filled with baby corn, mushrooms, spinach and olives, the cannelloni is coated with a creamy white sauce.

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The word cannelloni is derived from 'canna' and literally means big tubes of pasta. Pasta sheets are cooked, filled and rolled up into a cylindrical shape to form cannelloni. This recipe is a lighter alternative to the cheese and calorie laden traditional recipe. Filled with baby corn, mushrooms, spinach and olives, the cannelloni is coated with a creamy white sauce. You can buy ready cannelloni sheet instead of making it at home. Serve this recipe with garlic bread and tossed green salad.

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Preparation Time: 
Cooking Time : 
Serves 4.
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Ingredients



For the cannelloni
1 recipe Fresh Pasta Dough
1 tsp salt and 1 tablespoon oil for cooking the pasta

For the filling
1 cup sliced mushrooms (khumbh)
1 cup baby corn, sliced
1 cup spinach (palak) , blanched, drained and finely chopped
6 to 8 stuffed green olives , sliced
1 tsp chopped garlic (lehsun)
2 spring onions, finely chopped
1 tsp dried oregano
3 tbsp grated processed cheese
1 tbsp fresh cream
1 tbsp butter
salt and black pepper (kalimirch) powder to taste

For the white sauce
2 tbsp butter
1 tbsp plain flour (maida)
1 1/2 cups milk
salt and black pepper (kalimirch) powder to taste

Other Ingredience
2 tbsp grated processed cheese

Method

    For the cannelloni

    1. Prepare the pasta dough as mentioned in the recipe.
    2. Divide the pasta dough into 6 portions and roll out each portion as thinly as possible.
    3. Cut each portion of the rolled out dough into a 100 mm. x 150 mm. (4" x 6") rectangle to make 6 cannelloni sheets.
    4. Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
    5. Drop the prepared pasta one sheet at a time into the boiling water and cook each sheet for 2 minutes.
    6. Drain and transfer into a bowl of cold water to refresh. Drain again and keep aside.

    For the filling

    1. Heat the butter in a pan, add the garlic, spring onions, mushrooms and baby corn and sauté for 3 to 4 minutes.
    2. Add the spinach, stuffed olives, oregano, cheese, cream, salt and pepper and mix well.
    3. Keep aside.

    For the white sauce

    1. Heat the butter, add the flour and sauté for 1 minute.
    2. Slowly pour in the milk, whisking it continuously so that no lumps form. Bring to a boil.
    3. Add salt and pepper and mix well. Remove from the fire.

    How to proceed

    1. Place one cooked pasta sheet on a dry surface.
    2. Spread 2 tablespoons of the filling mixture on one side of the sheet. Roll up the pasta sheet tightly.
    3. Repeat for the remaining pasta sheets.
    4. Place all the prepared cannelloni on a greased baking dish.
    5. Spoon the white sauce over the cannelloni.
    6. Sprinkle the cheese on top and bake in a pre-heated oven at 220°C (430°F) for 10 to 15 minutes.
    7. Serve hot.
    1 review received for Cannelloni (Classic)
    1 FAVOURABLE REVIEW

    The most Helpful Favourable review

     Reviewed By
    Leena_DhootDecember 05, 2010

    I bought the cannelloni sheets and did the rest myself. Its gorgeous! Filled with baby corn, mushrooms, spinach and olives its a healthy and delicate dish! I savored it with family!
    3 of 3 members found this review helpful

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    Helpful reviews for this recipe
    Reviewed December 05, 2010by Leena_Dhoot

    I bought the cannelloni sheets and did the rest myself. Its gorgeous! Filled with baby corn, mushrooms, spinach and olives its a healthy and delicate dish! I savored it with family!

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    3 of 3 members found this review helpful
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