Wednesday, November 16, 2011

Spinach & Ricotta Cannelloni

'Surya' as we all know means 'Sun' - the supreme light.  Hindus worship Surya as the visible form of god that one can see everyday.  The popular Surya namaskara which is performed at the rising of the Sun is a mode of worship in which ten yogic postures are performed one after the other constituting one namaskara. This same Surya plays such an important role for me here (in this season esp) :-p... OMG never had I worshipped Surya god nor remember reciting his shlokas as much as I do now LOL. Am sure it sounds silly but have realised the importance of Sun now. Alarm goes off in the morning,  get ready leave for work in the dark and return home in the dark. Hardly feel the light. P is waiting for those few hours in a day when he can scooter, bicycle or play in the garden. The clothes on the airer which never appears to get into their place :-p. It looks like even Surya wants to rest now :-p... Oh no we are missing out on the Sunshine :(:( .

 I was lucky to have Mr.Surya yday almost the whole day as my guest ofcourse ;). Kitchen was sparkling and gleaming and attracted me in :). To my surprise the lazy lady vanished and here comes the culinary queen ;);). The Sunlight feels so good and welcoming - it energises you to accomplish anything you want, believe me! I guess  that's the reason facing east is considered good for promising deeds. So I was in a maha mood to spice up our meal. I tried 2-3 dishes and turned out presentable! Here comes my first try out...

Spinach and Ricotta Cannelloni

Serves - 4 to 6     Preparation time - 10min     Cooking time - 1 hour

For the Napoli Sauce
Olive Oil - 2 Tbsp
Tomatoes chopped - 400 gms
Carrot grated - 1
Parsley chopped few
Celery stick chopped - 1/2
Basil Leaves handful chopped
Garlic clove crushed - 1

For the filling 
Spinach chopped and cooked - 500 gms
Ricotta - 300 gms
Egg beaten - 1
Cannelloni tubes
Parmesan grated - 2 Tbsp


  • Firstly heat Oven to 190C. Heat the Oil in a pan, add the Garlic, Carrot, Parsley, Celery and fry till golden brown.
  • Then add the Tomatoes and Basil. Add half cup of Water and mix well. Cook on low heat for 20 minutes.
  • For the filling, mix the Spinach and Ricotta with the Egg and Parmesan. 
  • Spoon this mixture into the Cannelloni tubes and place in the buttered baking try.
  • Then add a layer of Napoli Sauce on the top and bake for about 30 - 40 minutes.
  • Spinach and Ricotta Cannelloni is ready to be attacked!!!

Wishing you all lots of Sunshine and warmth :)


  1. very delicious n yummy...looks perfect

  2. Thanks Prathibha - you made my day ;)

  3. Nice recipe Rashmi..looks super delicious!!

  4. the recipe looks tasty...I been looking for this kind of recipe and make it bookmarked.


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