You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Cannelloni Cannelloni by Tarla Dalal Cannelloni is a homemade pasta, generally prepared with plain flour and a rich garnish of cheese. Here is a healthy 207-calorie version of this tasty main course, prepared with whole wheat flour and low-calorie mozzarella cheese. The cannelloni sheets, stuffed with spinach and low-fat paneer, radiates a distinctive feel, further accentuated by the lovely topping of freshly prepared tomato sauce. Though tedious to prepare, this is a brilliant one dish meal to try your hand at occasionally. 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हिन्दी में पढ़ें (Cannelloni in Hindi) કેનેલોની - ગુજરાતી માં વાંચો (Cannelloni in Gujarati) Cannelloni recipe - How to make Cannelloni Tags Italian Veg PastaCasseroles and BakesChristmasThanksgivingItalian PartyNon-stick Pan Preparation Time: 20 mins Cooking Time: 8 mins Baking Time: 15 minutes Baking Temperature: 200°C (400°F) Total Time: 43 mins 4Makes 4 serves Show me for serves Ingredients For The Cannelloni Sheets1/2 cup whole wheat flour (gehun ka atta)1 tsp oil salt to taste whole wheat flour (gehun ka atta) for rollingTo Be Mixed Into A Stuffing1 1/4 cups blanched and finely chopped spinach (palak)1 1/2 tsp finely chopped green chillies1/2 cup crumbled low-fat paneer (cottage cheese) salt to tasteFor The Tomato Sauce1 tsp oil1/2 cup finely chopped onions1/2 tsp garlic (lehsun) paste1 1/4 cups fresh tomato pulp2 pinches of sugar1/2 tsp chilli powder1/2 tsp dried oregano salt to tasteOther Ingredients whole wheat flour (gehun ka atta) for rolling1 cup low-calorie white sauce2 tbsp grated mozzarella cheese Method For the cannelloni sheetsFor the cannelloni sheetsCombine the whole wheat flour, ½ tsp of oil and salt in a deep bowl and knead into a soft dough using enough water.Divide the dough into 8 equal portions and roll each portion into a 100 mm. (4”) diameter thin circle using a little wheat flour for rolling.Boil a vesselful of water, add the remaining ½ tsp of oil and when it starts boiling drop one circle at a time, cook for ½ minute and remove. Refresh using cold water drain and keep aside.For the tomato sauceFor the tomato sauceHeat the oil in a deep non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.Add the fresh tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the sugar, chilli powder, oregano and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.How to proceedHow to proceedDivide the stuffing into 8 equal portions and keep aside.Place a cooked pasta sheet on a flat, dry surface, place a portion of the stuffing on one side of the pasta sheet and roll it up tightly.Repeat step 2 to make 7 more stuffed cannellonis. Keep aside.Spread the prepared tomato sauce evenly in a baking dish.Place the stuffed cannelloni on it and pour the white sauce evenly over it.Finally sprinkle the cheese evenly over it.Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese melts.Serve immediately.Handy tip:Handy tip:It is advisable to make the tomato sauce before the cannelloni sheets as the sheets tend to stick to each other if kept for long. Nutrient values (Abbrv) per serveEnergy143 calProtein6 gCarbohydrates21.3 gFiber5.8 gFat4 gCholesterol1.5 mgSodium103.3 mgClick here to view calories for Cannelloni