by Tarla Dalal
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Added to 291 cookbooks
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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.
- Prepare the pasta dough as mentioned in the recipe.
- Divide the pasta dough into 6 portions and roll out each portion as thinly as possible.
- Cut each portion of the rolled out dough into a 100 mm. x 150 mm. (4" x 6") rectangle to make 6 cannelloni sheets.
- Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
- Drop the prepared pasta one sheet at a time into the boiling water and cook each sheet for 2 minutes.
- Drain and transfer into a bowl of cold water to refresh. Drain again and keep aside.
- Heat the butter in a pan, add the garlic, spring onions, mushrooms and baby corn and sauté for 3 to 4 minutes.
- Add the spinach, stuffed olives, oregano, cheese, cream, salt and pepper and mix well.
- Keep aside.
- Heat the butter, add the flour and sauté for 1 minute.
- Slowly pour in the milk, whisking it continuously so that no lumps form. Bring to a boil.
- Add salt and pepper and mix well. Remove from the fire.
- Place one cooked pasta sheet on a dry surface.
- Spread 2 tablespoons of the filling mixture on one side of the sheet. Roll up the pasta sheet tightly.
- Repeat for the remaining pasta sheets.
- Place all the prepared cannelloni on a greased baking dish.
- Spoon the white sauce over the cannelloni.
- Sprinkle the cheese on top and bake in a pre-heated oven at 220°C (430°F) for 10 to 15 minutes.
- Serve hot.
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