Spinach and Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe
Description
Spinach and Cottage Cheese Cannelloni in Roasted Pepper Sauce is an exquisite, flavorful dish that elevates the traditional Italian cannelloni. The cannelloni tubes are filled with a delightful mixture of spinach and homemade cottage cheese (paneer), offering a rich and creamy texture. What sets this dish apart is the roasted bell pepper sauce that infuses each bite with a smoky, aromatic flavor, complemented by fresh herbs and a hint of spice. Whether you opt for homemade cannelloni or ravioli as a substitute, this dish promises to be a wholesome, satisfying dinner option.
Cuisine: Italian
Course: Dinner
Diet: Vegetarian
Ingredients
Roasted Pepper Sauce
| Ingredient | Quantity |
|---|---|
| Garlic | 5 cloves |
| Onion | 1 medium |
| Green Bell Pepper | 1, halved and deseeded |
| Oil | 1 tablespoon |
| Butter (Salted) | 1 tablespoon |
| Tomatoes | 4, pureed |
| Basil Leaves | A few |
| Red Chilli Flakes | To taste |
| Salt | To taste |
| Fresh Cream | 2 tablespoons |
Cannelloni Stuffing
| Ingredient | Quantity |
|---|---|
| Button Mushrooms | 150 grams, cleaned and chopped |
| Garlic | 1 tablespoon, chopped |
| Onion | 1 medium, chopped |
| Spinach | 250 grams, chopped |
| Paneer (Homemade Cottage Cheese) | 125 grams, crumbled |
| Red Chilli Flakes | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
Preparation and Roasting the Peppers
- Preheat the oven to 200°C (400°F).
- Prepare the vegetables: Place the halved green bell pepper, onion, and garlic on a baking tray. Drizzle with a little oil and sprinkle with salt.
- Roast: Bake the vegetables for about 20 minutes or until the peppers are charred and the onion and garlic are soft.
- Cool and Peel: Once roasted, allow the vegetables to cool. Cover them with cling film to trap the steam, making it easier to peel off the skin. After cooling, peel the skins off the peppers and garlic.
- Blend the Sauce: Transfer the peeled peppers, onion, and garlic to a blender and grind them into a smooth paste. Set aside.
Preparing the Roasted Pepper Sauce
- Cook the Sauce: In a pan, heat the oil and butter over medium heat. Add the red chilli flakes and sauté briefly to release their flavor.
- Add the Onion: Add the chopped onion and cook until translucent.
- Add the Roasted Pepper Paste: Stir in the prepared pepper paste and cook for 1 minute, allowing the flavors to meld together.
- Add Tomato Puree: Pour in the tomato puree and simmer on low heat until the tomatoes are fully cooked, about 10-15 minutes.
- Season: Season with salt, and add basil leaves for fragrance. If desired, stir in the fresh cream and simmer for another 2 minutes. Remove from heat and set aside.
Preparing the Cannelloni Stuffing
- Sauté the Vegetables: In a pan, heat oil and butter. Add the chopped garlic and cook for a few seconds until fragrant. Add the chopped onion and sauté until it turns pink.
- Cook the Mushrooms: Add the chopped mushrooms to the pan and cook until the moisture evaporates, and the mushrooms become dry.
- Add Spinach: Stir in the chopped spinach and cook on high heat until the moisture from the spinach evaporates.
- Season: Season the mixture with red chilli flakes, salt, and black pepper to taste.
- Cool the Mixture: Remove the pan from the heat and allow the spinach and mushroom mixture to cool.
- Add the Paneer: Once cooled, add the crumbled paneer (homemade cottage cheese) to the mixture and combine well.
Assembling the Cannelloni
- Stuff the Cannelloni: Carefully stuff the prepared spinach and paneer mixture into the cannelloni tubes, ensuring the filling is tightly packed to prevent it from spilling out during baking.
- Prepare the Baking Dish: Lay the filled cannelloni on a baking dish, making sure they are evenly spaced.
- Top with Sauce: Generously pour the roasted pepper sauce over the stuffed cannelloni, ensuring they are completely covered.
- Add Cheese (Optional): For extra richness, sprinkle grated Parmesan cheese on top or lay cheese slices over the cannelloni.
Baking
- Preheat the Oven: Preheat the oven to 160°C (320°F).
- Bake: Bake the cannelloni in the preheated oven for 30 minutes or until the top is golden and bubbly.
- Serve: Once done, remove the dish from the oven and let it cool slightly before serving.
Serving Suggestions
Serve your Spinach and Cottage Cheese Cannelloni in Roasted Pepper Sauce with a side of garlic bread and a fresh, crisp salad for a well-rounded, satisfying meal. This dish pairs wonderfully with a chilled glass of white wine or sparkling water for a complete dining experience.
Enjoy the delicious, smoky flavors of roasted peppers combined with the creamy, hearty filling of spinach and paneer, wrapped in delicate cannelloni shells. It’s the perfect dinner for any occasion!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6
Calories (per serving): Approx. 320 kcal
