Cannelloni, Spinach and Ricotta Cannelloni

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 298 cookbooks This recipe has been viewed 97554 times

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.

Add your private note

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

Tags

Preparation Time: 30 mins Cooking Time: 32 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 821 hours 22 minutes Makes 5 servings
Show me for servings

Ingredients

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

Method
For the cannelloni sheets

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.

For the filling

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.

For the white sauce

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.

How to proceed

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.

Accompaniments

Chocolate Walnut Tart (the Complete Italian Cookbook)
Clear Broccoli and Carrot Soup
Sundried Tomato Loaf
Three Bean Salad

Nutrient values per serving

Energy	391 cal
Protein	9.4 g
Carbohydrates	23.2 g
Fiber	2.1 g
Fat	27.2 g
Cholesterol	0 mg
Vitamin A	4327 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.3 mg
Vitamin B3	1.5 mg
Vitamin C	22.7 mg
Folic Acid	91.7 mcg
Calcium	288.5 mg
Iron	1.9 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	118.5 mg
Potassium	306 mg
Zinc	0.5 mg