As our homes continue to evolve as the space where we spent most of our time these days, rediscovering our dinners and creating fun twists has become inevitable. I have to say, gone are the days of boring meals- instead think about customizing those recipes and creating statement dishes to keep your dinner times exciting and fun. In this easy weeknight dinner recipe, I’m bringing in a little twist to the traditional Italian cannelloni bake. Rotis, the quintessential Indian flatbread, are used in place of cannelloni shells to make another delicious dish that’s loaded with flavor and taste. Like cannelloni shells, the rotis are filled with a creamy mixture of spinach, ricotta and herbs. Clearly, a delicious dinner idea with leftover rotis.
How to Make Roti Cannelloni Bake
Rotis in place of cannelloni. The traditional version of this cannelloni bake recipe requires tubular cannelloni shells. But, if you have leftover rotis, you can easily turn them into long tubes filled with delicious ricotta mixture. A super creative way to bake this beautiful dish. Spinach ricotta mixture makes for a delicious filling. A simple combination of chopped fresh spinach, creamy ricotta and parsley is absolutely delicious. Don’t forget to season with a touch of salt and pepper. The creamy mixture is placed in rotis and rolled up to resemble stuffed cannelloni shells. Tomato passata and cheese. Top the roti rolls with plenty of tomato passata and cheese. You can either use a combination of parmesan and mozzarella or just mozzarella. I really love that cheese pull. Absolutely delicious!
More pasta recipes:
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Yield: 4 Roti Cannelloni Bake | Video Print Sub cannellonis with rotis to create this flavorful and delicious dinner! Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Ingredients 3 cups chopped spinach 375 g ricotta 2 tablespoons chopped parsley 8 rotis 1 and 1/2 cups tomato passata 1 cup mozzarella 1/2 cup parmesan Salt and pepper to taste Instructions Preheat oven to 190 C or 375 F. In a bowl, combine together spinach, ricotta and parsley. Season with salt and pepper. Set aside. Place a roti on a flat work surface. Place 3 tablespoons spinach-ricotta mixture on one side of the roti. Roll into a cylinder. Continue with the rest of the rotis. Set aside. Cover the base of a 20cm x 28 cm baking dish with one cup tomato passata. Place rotis side by side in the baking dish in a single layer. Top with the remaining tomato passata and cheese.Bake for 20-25 minutes or until golden. Notes - You can substitute parsley with basil leaves Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 541Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 62mgSodium 903mgCarbohydrates 50gFiber 11gSugar 4gProtein 31g © Nish Kitchen Cuisine: Indian - Fusion / Category: Lunch, Dinner Like this roti cannelloni bake recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
- You can substitute parsley with basil leaves
