PASTA CANNELLONI FEATURING PANEER
Ingredients
1 tbsp olive oil
4 cloves garlic (crushed)
1 bunch spinach (blanched)
2 tbsp Parmesan cheese
1/3 block Nanak Malai paneer (grated)
Salt to taste
Black pepper to taste
Chili flakes to taste
6-8 papads (depending on size)
Water (for boiling the papads)
Semolina (optional, for coating)
1 cup arrabbiata sauce
1/2 cup mixed cheese (shredded)
2 tbsp chopped green onions (optional, for garnish)
1 tbsp butter (for greasing the baking pan)
METHOD TO PREPARE
In 3 easy steps!
Step 1: cook spinach.
1 tbsp olive oil
4 cloves garlic crushed
1 bunch spinach blanched
In a pan, add oil & garlic. Saute well on medium high heat for 1-2 minutes. Add spinach & cook for 4-5 minutes. Take off heat.
Step 2: make the filling.
2 tbsp Parmesan
1/3 tikki of Nanak Malai paneer grated
Salt to taste
Black pepper to taste
Chilli flakes to taste
Mix with spinach mixture well. In all ingredients in a bowl mix well.
Step 3: The Papad method & filling
In a shallow pan, boil water. Add one papad at a time. Cook until it’s soft all over. Take out & shock in ice water. Sprinkle semolina on a board & coat the papad (optional).
Place a spoonful of mixture in the middle of the papad & roll tightly.
In a small buttered glass baking pan. Place papad pasta in a row. Spread arrabbiata sauce over the papad. Sprinkle parmesan, mixed cheese & & little chopped green onions on top. Bake at 350 degrees covered for 12 minutes. & uncovered for. Serve hot & enjoy!
