Cannelloni Florentine-Amul India Live Session

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie alternative with a cheesy flavor, while pecorino is often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone can be more affordable.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is more nutrient-dense, while frozen spinach is often cheaper and easier to use.

Prepare the cannelloni tubes for stuffing.

Boil spinach until soft, then chop it finely.

In a mixing bowl, combine the boiled spinach, Amul cream, and Amul cheese.

Add one tablespoon of olive oil and half a teaspoon of salt to the mixture.

Sauté garlic and onion in a pan until translucent before adding to the cheese mixture.

Stuff the cannelloni tubes with the cheese and spinach mixture using a piping bag or spoon.

Spread a layer of tomato sauce in the bottom of a baking dish.

Arrange the stuffed cannelloni in the baking dish in a single layer.

Top with remaining tomato sauce, ensuring all pasta is covered.

Sprinkle additional Amul cheese evenly over the top.

Cover the dish with aluminum foil and bake for 25 minutes at 375°F (190°C).

Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Let rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens