Ingredients:

• Pomorado Sauce:
• 1 large Onion chopped
• 1 tbsp grated Carrots
• 600 g blanched Tomatoes
• 1 tsp paprika
• 1/2 tsp chopped Basil
• 3-4 Cloves of Garlic
• 1/4th cup Tomato sauce
• Salt, pepper and Sugar to taste
• White Sauce:
• 1.5 tbsps- Butter
• 1.5 tbsps – Maida
• 1.5 cups – Milk
• Pasta:
• 1 cup chopped Spinach boiled and pureed
• 1/2 cup Maida
• 1/2 tbsp Ghee
• Salt according to taste
• Stuffing:
• 1/2 cup crumbled Paneer
• 3/4th cup shredded Cabbage
• 1 small Capsicum
• 1 cup cooked Spinach
• 2 tbsp bread crumbs
• Salt and pepper to taste

Method:

1. Pomorado sauce:
2. Heat 2 tbsp of oil. Fry the onions and carrots. Add paprika.
3. Blend tomato in a mixie.
4. Add this to onions along with other ingredients, and boil for a few minutes.
5. White sauce:
6. Heat butter. Fry maida. Add milk. Keep stirring constantly, till thick.
7. Mix salt and pepper.
8. Pasta:
9. Mix the above ingredients and make a semi-hard dough.
10. Boil enough water. Add 1 tsp ghee and 1 tsp vinegar.
11. Roll the pasta very thinly and cut into rectangles.
12. Drop them into boiling water and cook till al dente (firm but not hard).
13. Take out in a strainer and wash with running tap water.
14. Stuffing: Mix everything lightly.
15. Assembling:
16. Place the stuffing on the pasta and make rolls.
17. In a greased baking dish, pour the pomorado sauce. Place the cannelloni on it.
18. Spread the white sauce. Sprinkle grated cheese liberally.
19. Bake for 20 mins at 180 degree C.

Recipe courtesy of Meenal