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Baked Cannelloni RECIPE

This is an Italian favourite and is made differently in almost every kitchen. The stuffing varies, from minced beef and pork, to sausage and spinach. Always topped with lavish amounts of cheese, this dish, although not the simplest to make, is a real winner.
  • Cook

  • Difficulty

  • Prep

  • serves


  • 1 cup whole wheat flour
  • 2 tsp vegetable oil
  • 2 cups mixed boiled vegetables (green beans; carrots, cauliflower, peas) finely chopped
  • 50 gm paneer
  • 1 medium onion; chopped
  • 1 tsp chili powder
  • 2 tsp vegetable oil
  • 1 packet Knorr Classic Thick Tomato Soup
  • 2 tbsp grated cheese
  • Salt to taste
  • For the dough:
  • 1. Mix the flour, oil and salt to get soft dough.
  • For the stuffing:
  • 1. Heat the oil and fry the onion for l/2 minute.
  • 2. Add the remaining ingredients and cook for 1 minute.

  • 1 Roll out the dough into small thin rounds of 100 - 125 mm in diameter.
  • 2 Boil a large, wide, pot full of water. Add 1 tablespoon of oil.
  • 3 Drop one round of dough at a time into the boiling water, cook for l/2 minute and remove.
  • 4 Fill each round with 1 tablespoon of the stuffing and roll up like a pancake. Arrange the cannelloni on a greased baking dish.
  • 5 Cook the Knorr Classic Thick Tomato Soup as per instructions on the packet and pour on top of the cannelloni.
  • 6 Sprinkle the grated cheese on top and bake in a hot oven at 200 C for 10 minutes.