Cannelloni, Spinach and Ricotta Cannelloni

Cannelloni (Classic)

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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.

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Cannelloni, Spinach and Ricotta Cannelloni recipe - How to make Cannelloni, Spinach and Ricotta Cannelloni

Preparation Time:    Cooking Time:    Baking Time:  20 minutes   Baking Temperature:  200°C (400°F)   Total Time:     5Makes 5 servings
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For The Cannelloni Sheets
1 recipe fresh pasta dough
1 tbsp oil
salt to taste

For The Filling
1 cup chopped and blanched spinach (palak)
1/4 cup grated processed cheese or ricotta cheese
1 tbsp butter
1 tsp chopped garlic (lehsun)
1/2 cup finely chopped spring onions (whites and greens)
1 cup sliced mushrooms (khumbh)
1 cup baby corn , diagonally cut
1 tsp dried oregano
1 tbsp fresh cream
salt and freshly ground black pepper (kalimirch) to taste

For The White Sauce
2 tbsp butter
2 tbsp plain flour (maida)
2 cups milk
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
2 tbsp grated processed cheese

For the cannelloni sheets

    For the cannelloni sheets
  1. Divide the pasta dough into 10 equal portions.
  2. Roll each portion of the dough into a 150 mm. (6”) diameter thin circle.
  3. Boil enough water in a deep non-stick pan, add oil and salt and mix well.
  4. Drop the prepared pasta sheet, one at a time, into the boiling water and cook each sheet for 2 minutes.
  5. Drain and transfer into a bowl of cold water to refresh.
  6. Drain again and keep aside.

For the filling

    For the filling
  1. Heat the butter in a broad non-stick pan, add the garlic and spring onions and sauté on a medium flame for 2 minutes.
  2. Add the mushrooms and baby corn and sauté on a medium flame for 3 minutes.
  3. Add the spinach, oregano, cheese, fresh cream, salt and pepper, mix well and cook on a medium flame for 1 minute. Keep aside.

For the white sauce

    For the white sauce
  1. 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.
  2. Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, or till the sauce thickens, while stirring continuously.
  3. Add the salt and pepper, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Keep aside.

How to proceed

    How to proceed
  1. Divide the filling into 2 equal portions.
  2. 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.
  3. Repeat step 2 to make 9 more cannelloni.
  4. Place all the prepared cannelloni on a greased baking dish and pour the prepared white sauce evenly over it.
  5. Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  6. Serve immediately.


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Nutrient values per serving
Energy391 cal
Protein9.4 g
Carbohydrates23.2 g
Fiber2.1 g
Fat27.2 g
Cholesterol0 mg
Vitamin A4327 mcg
Vitamin B10.1 mg
Vitamin B20.3 mg
Vitamin B31.5 mg
Vitamin C22.7 mg
Folic Acid91.7 mcg
Calcium288.5 mg
Iron1.9 mg
Magnesium0 mg
Phosphorus0 mg
Sodium118.5 mg
Potassium306 mg
Zinc0.5 mg

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Cannelloni (Classic)
 on 05 Dec 10 08:45 PM

I bought the cannelloni sheets and did the rest myself. Its gorgeous! Filled with baby corn, mushrooms, spinach and olives its a healthy and delicate dish! I savored it with family!