Cannelloni Pinwheels with Tomato Cream Sauce

Cannelloni Pinwheels with Tomato Cream Sauce

Added to 301 cookbooks   This recipe has been viewed 16383 times

An attractively presented pasta with a creamy tomato sauce.

Add your private note

Preparation Time : :    Cooking Time : :     Serves 4.
Show me for servings


For the cannelloni
1 recipe Fresh Pasta Dough
1 tbsp oil to cook pasta
1 tsp salt to cook the pasta

To be mixed into a paneer filling
1 cup grated paneer
1 tsp dry red chilli flakes (paprika)
2 tsp fresh parsley, chopped
salt to taste

For the spinach filling
2 cups blanched spinach (palak) leaves, drained and chopped
2 tbsp onions, chopped
1 tsp green chillies, chopped
1/2 tsp garlic, chopped
2 tsp olive oil or oil
salt to taste

For the Tomato Cream Sauce
2 large blanched , deseeded and chopped tomatoes
2 tbsp onions, chopped
1 tsp garlic, chopped
1 tsp chilli powder
1 tsp dried oregano
1/4 cup fresh cream
1 tbsp olive oil or oil
salt to taste

For the garnish
4 parsley springs

  1. Divide the dough into 2 portions and roll out each portion as thinly as possible.
  2. Cut each portion of the rolled out dough into a 200 mm. x 200 mm. (8" x 8") square.
  3. Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
  4. Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes.
  5. Drain and transfer into a bowl of cold water. Drain and keep aside.

For the spinach filling

  1. Heat the olive oil in a pan, add the onion, green chillies and garlic and saute for 2 minutes.
  2. Add the spinach and salt, cook for 2 more minutes and keep aside.

For the Tomato Cream Sauce

  1. Heat the olive oil in a pan, add the onion and garlic and saute for a few minutes.
  2. Add the tomatoes and cook till the moisture evaporates.
  3. Add the chilli powder, oregano, cream and salt and mix well.
  4. Remove from the fire and keep aside.

For the Cannelloni Pinwheels

  1. Place one cooked pasta sheet on a dry surface. On one half of the sheet, spread half the spinach filling and on the other half, spread half the paneer filling.
  2. Roll up the pasta tightly, starting from the spinach filling side of the pasta, to make a Swiss Roll.
  3. Cut the rolled cannelloni into 25 mm. (1") slices. Place the cannelloni slices on a serving dish, placing the cut side upwards to form pinwheels.
  4. Repeat the same for the other cooked pasta square and the remaining filling to make more pinwheels.

How to proceed

  1. Place 4 to 6 pinwheels on each serving dish.
  2. Heat the tomato cream sauce and spoon it carefully over the pinwheels.
  3. Garnish with parsley and serve immediately.

RECIPE SOURCE : Pizzas & PastaBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Sandwiches That Pack-In All Your Favourite Stuff

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Your Rating

Your Rating