Home / Italian Recipes / Spinach Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe Made Simple
Spinach Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe Made Simple
Dinner

Spinach Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe Made Simple

This homemade Spinach Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe Made Simple recipe is flavorful, easy to prepare and suitable for Dinner diets....

⏱️

15 Min Prep

🔥

45 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 5 cloves Garlic
  • 1 Onion
  • 1 Green Bell Pepper (Capsicum) - halved and deseeded
  • Sunflower Oil
  • 1 tablespoon Butter
  • 4 Tomato - pureed
  • Few Basil leaves
  • Red Chilli flakes
  • Salt - to taste
  • 2 tablespoons Fresh cream
  • 150 grams Button mushrooms - cleaned and chopped
  • 1 tablespoon Garlic - chopped
  • 1 Onion - chopped
  • 250 grams Spinach - chopped
  • 125 grams Paneer (Homemade Cottage Cheese)
  • Red Chilli flakes
  • Salt and Pepper - salt

Instructions

1
To begin with the Spinach and Cottage cheddar Cannelloni in Roasted Pepper condiment dip method first we begin by making the condiment dip. Preheat the oven at 200-degree celsius.Take the Peppers and place them on a baking tray along with bulb greens and garlic.
2
Rub some fat onto them and strew some table salt.parched-fry them for about 20 mins or until the peppers are charred.
3
Let them cool.wrap them with a cling wrap and after some time, the skin can be easily peeled.
4
Remove all the skin and grind them all into a even paste .Now in a pot, take some fat and the margarine.
5
empty in in the chilli flakes and  bulb greens.
6
Once it becomes translucent empty in in the pepper mixture.
7
stew for about a minute.Now empty in in the Tomato puree.
8
Let it stew on slow till the tomatoes are well cooked.
9
augment the taste with table salt and basil leaves.If you are adding heavy cream, empty in it now and turn off the flameNow for the cannelloni, In a pot  burning up the fat and the margarine.
10
empty in the garlic and after a few seconds empty in in the onions.
11
Saute till pink.As the bulb greens gets cooked empty in the mushrooms and allow them to stew and become parched. empty in the chilli flakes , table salt and pepper for seasoning, now empty in in the spinach and sauté till parched on full flame .Turn off the flame and let the spinach cool down and empty in in the crumbled paneer and mix gently it well .Stuff this filling into cannelloni shells, the filling should be tightly filled or else it would come out Lay the filled cannelloni on a baking dish.
12
empty the bell pepper condiment dip generously over it .You can either strew Parmesan cheddar over it or Cut some cheddar slices and spread them over the dish. parched-fry in a preheated oven at 160 degree celsius for 30 mins or until done.Your Spinach and Cottage cheddar Cannelloni in Roasted Pepper condiment dip method is ready to be served, enjoy with some garlic bread and salad. .

Recipe Information

Cuisine
Italian Recipes
Course
Dinner
Diet
Vegetarian
Total Time
60 mins

Recipe Time chart

Preparation Time

15 mins

Cooking Time

45 mins

Total Time

60 mins
#italianrecipes #dinner #vegetarian
Author

Master Chef

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