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Pasta sheets are cooked, filled and rolled up into a cylindrical shape to form cannelloni. This recipe is a lighter alternative to the cheese and calorie laden traditional recipe. Filled with baby corn, mushrooms and spinach, the cannelloni is coated with a creamy white sauce. You can buy ready cannelloni sheet instead of making it at home. Serve this recipe with garlic bread and tossed green salad. Cannelloni, Spinach and Ricotta Cannelloni recipe - How to make Cannelloni, Spinach and Ricotta Cannelloni Tags Italian Veg PastaPastasCasseroles and BakesBakedOven Preparation Time: 30 mins Cooking Time: 32 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 821 hours 22 minutes 5Makes 5 servings Show me for servings Ingredients For The Cannelloni Sheets1 recipe fresh pasta dough1 tbsp oil salt to tasteFor The Filling1 cup chopped and blanched spinach (palak)1/4 cup grated processed cheese or ricotta cheese1 tbsp butter1 tsp chopped garlic (lehsun)1/2 cup finely chopped spring onions (whites and greens)1 cup sliced mushrooms (khumbh)1 cup baby corn , diagonally cut1 tsp dried oregano1 tbsp fresh cream salt and freshly ground black pepper (kalimirch) to tasteFor The White Sauce2 tbsp butter2 tbsp plain flour (maida)2 cups milk salt and freshly ground black pepper (kalimirch) to tasteOther Ingredients2 tbsp grated processed cheese Method For the cannelloni sheetsFor the cannelloni sheetsDivide the pasta dough into 10 equal portions.Roll each portion of the dough into a 150 mm. (6”) diameter thin circle.Boil enough water in a deep non-stick pan, add oil and salt and mix well.Drop the prepared pasta sheet, one at a time, into the boiling water and cook each sheet for 2 minutes.Drain and transfer into a bowl of cold water to refresh.Drain again and keep aside.For the fillingFor the fillingHeat the butter in a broad non-stick pan, add the garlic and spring onions and sauté on a medium flame for 2 minutes.Add the mushrooms and baby corn and sauté on a medium flame for 3 minutes.Add the spinach, oregano, cheese, fresh cream, salt and pepper, mix well and cook on a medium flame for 1 minute. Keep aside.For the white sauceFor the white sauceHeat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 to 2 minutes, while stirring continuously.Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, or till the sauce thickens, while stirring continuously.Add the salt and pepper, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Keep aside.How to proceedHow to proceedDivide the filling into 2 equal portions.Place a cooked cannelloni sheet on a clean, dry surface, put a portion of the filling on one side of the sheet and roll it up gently.Repeat step 2 to make 9 more cannelloni.Place all the prepared cannelloni on a greased baking dish and pour the prepared white sauce evenly over it.Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.Serve immediately. Nutrient values per servingEnergy391 calProtein9.4 gCarbohydrates23.2 gFiber2.1 gFat27.2 gCholesterol0 mgVitamin A4327 mcgVitamin B10.1 mgVitamin B20.3 mgVitamin B31.5 mgVitamin C22.7 mgFolic Acid91.7 mcgCalcium288.5 mgIron1.9 mgMagnesium0 mgPhosphorus0 mgSodium118.5 mgPotassium306 mgZinc0.5 mg