Ingredients:
• 500 gms – Spinach
• 2 cup – Ricotta cheese
• 2 – Medium onions, sliced
• 2 cup – Mushrooms, chopped
• 3-4 – Garlic cloves, minced
• 1/2 tsp – Dried Basil
• 1/2 tsp – Nutmeg
• 1/2 tsp – Oregano
• 1/2 tsp – Black pepper
• 1.5 tsp – Salt
• 1 tbsp – Olive oil
• 10-12 – Cannelloni pipes
• 1 cup – Cheddar cheese
• 2 tsp – Parmesan cheese
• For White Sauce:
• 1 tbsp – Unsalted Butter
• 2 tbsp – Plain flour
• 1 tsp – Dijon mustard paste
• 2 cups – Milk
• 1 – Vegetable stock cube
• For Tomato Sauce:
• 1 kg – Tomatoes, chopped
• 1 – Large onion, chopped
• 2-3 – Garlic cloves, minced
• 1 tsp – Fresh Basil leaves, chopped
• 1 tsp – Black pepper
• 1 tsp – Red Chilli powder
• 1 tsp – Sugar
• 1 cup – Water
• 1 tbsp – Olive oil
• Salt to taste
Method:
- Tomato sauce:
- Heat oil in a sauce pan and fry garlic cloves in it till light brown.
- Add onion and fry till golden brown.
- Put in the tomatoes; salt and cook covered for 2-3 min.
- Combine with rest of the spices and let it cook for next 10-12 minutes on low flame, stirring in between.
- Stuffing:
- Heat olive oil in another pan and fry onion till soft and translucent.
- Add in mushrooms and cook on high flame for 3-4 minutes till water evaporates.
- Add in the chopped spinach and spices and cook covered for 3-4 minutes on a low flame till spinach get wilted.
- Add the ricotta cheese, give a final stir and turn off the flame.
- Check the tomato sauce and adjust the seasoning accordingly.
- Fill the stuffing into cannelloni pipes, when cooled.
- White sauce:
- Heat butter in a pan, add in flour on a low flame.
- Keep stirring continuously till it gets crumbly, for a minute or two.
- Take it off from the gas and add the milk stirring frequently to avoid lumps.
- Take it back to the low flame and add mustard paste and stock cube.
- Keep stirring for 4-5 minutes till it gets thick and bubbly and turn off the heat.
- Pour in a thin layer of the tomato sauce in a baking dish.
- Place the cannelloni pipes over the sauce and arrange them.
- Pour the rest of the tomato sauce and then the white sauce on top.
- Spread it evenly with a spatula.
- Sprinkle the cheddar cheese on top and bake for 35-40 min at 180C.
- Take it out and sprinkle parmesan cheese over it and bake again for 5 minutes.
- Recipe courtesy: UK Rasoi
Recipe courtesy of Nupur