Stuffed Canneloni with Spinach and Cottage Cheese


Potato and Apple Salad 

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This dish baked with white sauce and cheese will delight all lovers of spinach.

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Serves 6.
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For the canneloni
3/4 cup plain flour (maida)
1 tsp oil
1/2 tsp salt

For the spinach stuffing
35 spinach leaves
100 gms crumbled paneer
1/2 tsp chopped green chillies
a pinch of nutmeg (jaiphal) powder
3 tbsp White Sauce
salt to taste

For the baking
3 cups White Sauce
2 tbsp grated processed cheese


    For the canneloni

    1. Mix the flour, oil and salt. Add water and prepare a soft dough.
    2. Keep the dough aside for 15 minutes.

    For the spinach stuffing

    1. Steam the spinach leaves. Squeeze out the water.
    2. Chop finely and mix with the paneer, green chillies, nutmeg powder, white sauce.

    How to proceed

    1. Roll out the dough into small thin rounds.
    2. Boil plenty of water in a vessel and add 1 tablespoon of oil to the boiling water.
    3. Drop one round at a time into the boiling water, cook for 1/2 minute and remove. Repeat for all rounds.
    4. Fill each round with 1 tablespoon of the spinach stuffing and roll up.
    5. Arrange on a greased baking dish, pour the white sauce, spread a little stuffing for decoration and sprinkle grated cheese on top.
    6. Bake in a hot oven at 200 degree C ( 400 degree F) for 15 minutes.

    1. Serve hot.
    2. Prepare canneloni 3 to 4 hours in advance.
    3. Prepare spinach stuffing 1 day in advance.
    4. Prepare white sauce 4 to 5 hours in advance.
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