Cannelloni, Spinach and Ricotta Cannelloni
by Tarla Dalal
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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 and spinach, 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.
- Divide the pasta dough into 10 equal portions.
- Roll each portion of the dough into a 150 mm. (6”) diameter thin circle.
- Boil enough water in a deep non-stick pan, add oil and salt and mix well.
- Drop the prepared pasta sheet, one 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 broad non-stick pan, add the garlic and spring onions and sauté on a medium flame for 2 minutes.
- Add the mushrooms and baby corn and sauté on a medium flame for 3 minutes.
- Add the spinach, oregano, cheese, fresh cream, salt and pepper, mix well and cook on a medium flame for 1 minute. Keep aside.
- Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
- Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, or till the sauce thickens, while stirring continuously.
- Add the salt and pepper, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Keep aside.
- Divide the filling into 2 equal portions.
- Place a cooked cannelloni sheet on a clean, dry surface, put a portion of the filling on one side of the sheet and roll it up gently.
- Repeat step 2 to make 9 more cannelloni.
- Place all the prepared cannelloni on a greased baking dish and pour the prepared white sauce evenly over it.
- Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Serve immediately.
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