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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.
- Combine the whole wheat flour, ½ tsp of oil and salt in a deep bowl and knead into a soft dough using enough water.
- 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.
- 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.
- Heat the oil in a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.
- Add the fresh tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the sugar, chilli powder, oregano and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- Divide the stuffing into 8 equal portions and keep aside.
- 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.
- Repeat step 2 to make 7 more stuffed cannellonis. Keep aside.
- Spread the prepared tomato sauce evenly in a baking dish.
- Place the stuffed cannelloni on it and pour the white sauce evenly over it.
- Finally sprinkle the cheese evenly over it.
- Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts.
- Serve immediately.
- 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 (Abbrv) per serve
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