Spinach Cottage Cheese Cannelloni in Roasted Pepper Sauce
Recipe Overview
Indulge in the rich flavors and vibrant colors of this Italian-inspired dish, featuring tender cannelloni stuffed with a luscious spinach and cottage cheese filling, all enveloped in a beautifully roasted pepper sauce. This delightful recipe is perfect for a cozy dinner gathering or a weeknight meal that feels special. Serve it alongside garlic bread and a fresh salad for a complete dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Garlic | 5 cloves |
| Onion | 2 medium |
| Green Bell Pepper (Capsicum) | 1, halved and deseeded |
| Sunflower Oil | As needed |
| Butter | 1 tablespoon |
| Tomato | 4, pureed |
| Fresh Basil Leaves | A few |
| Red Chilli Flakes | To taste |
| Salt | To taste |
| Fresh Cream | 2 tablespoons |
| Button Mushrooms | 150 grams, cleaned and chopped |
| Garlic (Chopped) | 1 tablespoon |
| Onion (Chopped) | 1 medium |
| Spinach | 250 grams, chopped |
| Paneer (Homemade Cottage Cheese) | 125 grams, crumbled |
| Salt and Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 350 |
| Protein | Approximately 15g |
| Carbohydrates | Approximately 30g |
| Fat | Approximately 15g |
| Fiber | Approximately 4g |
| Sodium | Approximately 300mg |
Preparation Steps
-
Roasted Pepper Sauce:
- Preheat your oven to 200°C (392°F).
- On a baking tray, arrange the halved green bell pepper, onion, and garlic cloves. Drizzle with sunflower oil and sprinkle with salt to taste.
- Roast in the preheated oven for about 20 minutes, or until the peppers are nicely charred. Once done, remove from the oven and allow them to cool slightly. Cover with cling wrap; this helps the skin peel off easily.
- Once cooled, peel the skins off the roasted peppers and blend all the roasted ingredients into a smooth paste. Set aside.
-
Making the Sauce:
- In a saucepan, heat 1 tablespoon of sunflower oil and 1 tablespoon of butter over medium heat. Add the red chili flakes and chopped onion.
- Sauté until the onion becomes translucent. Stir in the roasted pepper mixture and cook for an additional minute.
- Next, add the pureed tomatoes and let the mixture simmer on low heat until the tomatoes are thoroughly cooked, stirring occasionally.
- Season the sauce with salt and add fresh basil leaves. If using, stir in 2 tablespoons of fresh cream before turning off the heat.
-
Filling the Cannelloni:
- In a separate pan, heat 1 tablespoon of sunflower oil and 1 tablespoon of butter over medium heat. Add the chopped garlic and sauté for a few seconds until fragrant.
- Next, add the chopped onions and sauté until they turn pink. Then, add the button mushrooms and allow them to cook until any moisture has evaporated.
- Season with red chili flakes, salt, and pepper. Add the chopped spinach and sauté until wilted and dry. Once cooked, turn off the heat and allow the mixture to cool slightly. Stir in the crumbled paneer until well combined.
-
Assembly:
- Carefully stuff the cannelloni shells with the spinach and paneer filling, ensuring they are tightly filled to prevent the filling from spilling out during baking.
- Arrange the stuffed cannelloni in a baking dish. Pour the roasted pepper sauce generously over the top.
- For added richness, you can either sprinkle grated Parmesan cheese or lay slices of cheese over the dish.
-
Baking:
- Bake in the preheated oven at 160°C (320°F) for about 30 minutes, or until the dish is heated through and the top is golden.
-
Serving:
- Your Spinach Cottage Cheese Cannelloni in Roasted Pepper Sauce is now ready to be served. Pair it with crusty garlic bread and a crisp salad for a delightful meal. Enjoy!
This dish not only combines a beautiful array of colors and textures but also delivers a satisfying combination of flavors, making it a favorite for both vegetarians and meat-lovers alike. The creamy filling and the smoky, rich sauce create a harmonious balance that is sure to impress anyone at your dining table.
