Spinach and Cheese Stuffed Pasta

Spinach and Cheese Stuffed Pasta non-veg

From   Firangi Tadka
easy

Prep: 40 minutes

cook

Cook: 55 minutes

easy

Method: Moderate

snack

Course: Pasta

Pasta

Type: Italian

Get the satisfaction of making the pasta yourself by following this great recipe

Ingredients

  • Stuffing
  • Spinach, blanched and chopped 2 cups
  • Ricotta cheese / cottage cheese (paneer), crumbled 1 cup
  • Breadcrumbs 2 tsps
  • Salt to ts
  • Canneloni pasta
  • Refined flour (maida) 100 gms + to dust
  • Egg 1
  • Olive oil 1 tsp + 1 tbsp
  • Salt to taste
  • Butter to grease
  • Breadcrumbs ¼ cup
  • Parmesan cheese / processed cheese, grated ¼ cup
  • Sauce
  • Tomatoes, finely chopped 1½ cups
  • Olive oil 2 tsps
  • Garlic clove, finely chopped 1
  • Dried oregano ½ tsp
  • Dried sage ½ tsp
  • Dried thyme ½ tsp
  • Dried rosemary ½ tsp

Methods

  • To make the pasta, take refined flour in a bowl, make a well in the centre, put egg, 1 tsp olive oil and salt in it. Push small portions of the flour with a fork into the well and mix till the mixture becomes crumbly.
  • Add sufficient water and knead into a dough. Stretch the dough with you palms, fold back and keep doing this till the dough is smooth. Cover with a damp cloth, so that it does not dry, and refrigerate for 15 minutes.
  • To make stuffing, take spinach, cheese/paneer, breadcrumbs and salt in another bowl and mix. Keep it in the refrigerator till it is time to use it.
  • To make sauce, heat olive oil in a non-stick pan, add garlic and saute till it turns brown. Add tomatoes, oregano, sage, thyme and rosemary and mix well.
  • Add 1 cup water and salt and mix well. Cook till the mixture gets a sauce like consistency.
  • Sprinkle flour on the worktop, keep the dough on it and roll out into a thin rectangle.
  • Cut the pasta sheet into 3x4 inch rectangles
  • Preheat oven to 200º C. Grease a baking dish with some butter.
  • Boil sufficient water in a deep non-stick pan, add 1 tbsp olive oil and salt. Slide in the pasta rectangles and cook for 3-4 minutes. Drain the pasta rectangles and put them in a large bowl of cold water to stop the cooking process, ensuring that the pasta rectangles do not tear or break.
  • Drain the pasta rectangles and place them on the worktop. Place a little spinach cheese/paneer stuffing in the centre of each rectangle and roll into cylinders.
  • Spread half the tomato sauce in the greased baking dish, place the pasta rolls over it and top it with the remaining sauce.
  • Sprinkle breadcrumbs and grated cheese on top of the rolls. Keep the dish in the preheated oven and bake for 30 minutes. Serve hot.