STUFFED CANNELONI WITH COTTAGE CHEESE
Recipes
STUFFED CANNELONI WITH COTTAGE CHEESE
For the canneloni
1 teacup plain flour (maida)
1 teaspoon oil
1/2 teaspoon salt
For the spinach stuffing
35 spinach leaves
100 grams crumbled paneer
1/2 teaspoon chopped green chillies
a pinch nutmeg powder
3 tablespoons white sauce
salt to taste
For the baking
3 teacups white sauce
2 tablespoons grated cheese
This dish baked with white sauce and cheese will delight all lovers of spinach.
Preparation time: 15.minutes.
Cooking time: 20 minutes.
Serves 6.
For the canneloni
Mix the flour, oil and salt. Add water and prepare a soft dough.
Keep the dough aside for 15 minutes.
For the spinach stuffing
Steam the spinach leaves. Squeeze out the water.
Chop finely and mix with the paneer, green chillies, nutmeg powder, white sauce and salt.
How to proceed
Roll out the dough into small thin rounds.
Boil plenty of water in a vessel and add 1 tablespoon of oil to the boiling water.
Drop one round at a time into the boiling water, cook for 1/2 minute and remove. Repeat for all rounds.
Fill each round with a tablespoon of the spinach stuffing and roll up.
Arrange on a greased baking dish, pour the white sauce, spread a little stuffing for decoration and spinkle grated cheese on top.
Bake in a hot oven at 200°C (400°F) for 15 minutes.
Serve hot.
