Cannelloni


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Cannelloni is a homemade pasta, generally prepared with plain flour and a rich garnish of cheese. Here is a healthy 207-calorie version of this tasty main course, prepared with whole wheat flour and low-calorie mozzarella cheese. The cannelloni sheets, stuffed with spinach and low-fat paneer, radiates a distinctive feel, further accentuated by the lovely topping of freshly prepared tomato sauce. Though tedious to prepare, this is a brilliant one dish meal to try your hand at occasionally.

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Preparation Time: 
Cooking Time: 
Baking Time:  15 minutes
Baking Temperature:  200°C (400°F)
Makes 4 serves
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Ingredients


For The Cannelloni Sheets
1/2 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling

To Be Mixed Into A Stuffing
1 1/4 cups blanched and finely chopped spinach (palak)
1 1/2 tsp finely chopped green chillies
1/2 cup crumbled low-fat paneer (cottage cheese)
salt to taste

For The Tomato Sauce
1 tsp oil
1/2 cup finely chopped onions
1/2 tsp garlic (lehsun) paste
1 1/4 cups fresh tomato pulp
2 pinches of sugar
1/2 tsp chilli powder
1/2 tsp dried oregano
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
1 cup low-calorie white sauce
2 tbsp grated mozzarella cheese

Method
For the cannelloni sheets

  1. Combine the whole wheat flour, ½ tsp of oil and salt in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) diameter thin circle using a little wheat flour for rolling.
  3. Boil a vesselful of water, add the remaining ½ tsp of oil and when it starts boiling drop one circle at a time, cook for ½ minute and remove. Refresh using cold water drain and keep aside.

For the tomato sauce

  1. Heat the oil in a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.
  2. Add the fresh tomato pulp, mix well and cook on a medium flame for 2 minutes.
  3. Add the sugar, chilli powder, oregano and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed

  1. Divide the stuffing into 8 equal portions and keep aside.
  2. Place a cooked pasta sheet on a flat, dry surface, place a portion of the stuffing on one side of the pasta sheet and roll it up tightly.
  3. Repeat step 2 to make 7 more stuffed cannellonis. Keep aside.
  4. Spread the prepared tomato sauce evenly in a baking dish.
  5. Place the stuffed cannelloni on it and pour the white sauce evenly over it.
  6. Finally sprinkle the cheese evenly over it.
  7. Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts.
  8. Serve immediately.

Handy tip:

  1. It is advisable to make the tomato sauce before the cannelloni sheets as the sheets tend to stick to each other if kept for long.
Nutrient values Per Serving :
EnergyProteinCarbohydratesFatFibre
207 kcal 12.2 gm 27.1 gm 4.5 gm 5.9 gm
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 on 27 Dec 14 02:46 PM


As the byline says, it is little time consuming but its a one dish meal and who will not try when you get to make pure whole wheat cannelloni...and the stuffing made using spinach and paneer gives me calcium and vitamin A...tomato and low calorie white sauce...truly delicious and nutritious...
 on 11 Dec 11 07:56 AM


Tried this recipe, but my rotis tore, not sure why, any suggestions?
| View replies
Tarla Dalal    The recipe has been rectified since then, We are sure you will enjoy it, try it and let us know how it turned out.. The recipe is little time consuming but it is surely worth an effort !!!
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15 Apr 15 12:05 PM