Friday, July 13, 2012

Spinach Cannelloni


During our holidays in Barcelona while me and S were enjoying the Spanish Paella to the core my boy didnt want to even give it a try as it looked so red and to him red means spicy ! But luckily all the Spanish restaurants had some Italian menu as well but all in Spanich though.I went through the menu and saw some thing written Cannelloni espinacho,I guessed it could be sometthing with spinach and cannelloni pasta and we ordered that for him.It took a while for the our order to come thorough but the wait was all worth,Lil A loved it and ate almost 3/4 th of it .I was happy that he didnt finish all of it so that I could taste it as well :) It was a melt in mouth kind of dish...I lovvvved it,we ordered the same dish for him everyday atleast once a day during those 5 days and he never complained ! When I came back I searched for the recipes online and saw a quite a lot and even the cannaloni pasta I got had a recipe on the packet, after going through all of it I came up with one which is not completely adpated from anywhere.I recreated almost the same taste at home and we all love it.I make this often now especially on days when he not in a mood to eat as he never say no to this.


Ingredients (serves 2 -3 )

Cannelloni tubes - 8
Spinach - 1 packet( 250 gm)
Riccotta cheese - 1 tub(250gm) ( Dont worry its not a rich cheese )
Parmasan cheese - 1/2 cup (grated)
Soft cheese - 2-3 tbs( I used low fat Philadelphia)
Onion -1 large
Tomato - 2 large
Oregano -1 tbs
Basil powder - 1 tsp
Garlic - 1 tbs (minced)
Olive oil

1.Boil the tomatoes ,remove the skin ,make puree and keep it aside.
2. In a pan add olive oil and saute onions till soft and brown.
3.Add minced garlic and fry for 1-2 minutes.
4.Add tomato puree,salt,pepper,oragano,basil powder and cook for 2-3 minutes.
5.Finally add soft cheese and when it starts to boil turn off the heat.
6.Pour half of this sauce on the bottom of a baking dish .
6.In another pan wilt the roughly chopped spinach for 1-2 minutes.
7.When it is cool squeeze the water out of it and mix it with riccotta cheese.
8.Fill the precooked cannaloni tubes with Spinach riccotta mixture and place the tubes on top of sauce in baking dish.
9.Pour the rest of sauce and finally sprinkle the grated paramsan cheese on top of it.
10.Bake in a preheated oven at 180 degree centigarde for 20 minutes.



R.Punitha said...

Hi Vineetha ,

Spinach cannalloni looks DELICIOUS!!

Inviting me Vinee:)))

Keep on Dear...

Julie said...

wow..ithu kollallo..looks delish!!

Ongoing Events of Erivum Puliyum @ Palakkad Chamayal-Fenugreek Leaves OR Green Chillies

Swathi Iyer said...

Adipoli, Ennniku orikal ithu try cheythu nokanam.

PT said...

looks cheesy.. inviting clicks..

Ganga Sreekanth said...

ithu adipoli aayittundu....a healthy and delicious recipe

Kaveri Venkatesh said...

A very new recipe to me...looks very delicious

Priya said...

Omg, wat an incredible and super irresistible dish, drooling here.

Shabbu said...

Delicious and yummy recipe...
Shabbu's Tasty Kitchen

Roshni said...

its always interesting to cook up some memories from a trip

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