TAHINI SPINACH CANNELLONI with SMOKEY MARINARA SAUCE by chef nili_s13

TAHINI SPINACH CANNELLONI with SMOKEY MARINARA SAUCE:

For Cannelloni Stuffings:
2 cups Spinach, chopped
1-1/2 cup Paneer, crumbled
1 cup Processed Cheese
1 tsp Red chili flakes
1/2 tsp Black Pepper crushed
2 tbsp BeChef Tahini
1 tsp Oregano
Salt to taste
For Smokey Marinara Sauce:
1 Red Bell Pepper
3 Tomatoes
2 tbsp Butter
1 tsp Garlic chopped
1/2 cup BeChef Pizza Pasta Sauce
1 tsp Red chili flakes
1 tsp mixed herbs
Salt to taste
1/2 cup Processed Cheese
Boil Cannelloni pasta in a large pan at At Dante. Remove from the pan into a strainer and refresh with cold water and spread some oil so it won't stick each other. Keep it aside.
To make Marinara Sauce:
Roast tomatoes and red bell pepper on gas burner. Remove the skin and cut into medium size. Blend it into mixer grinder.
In a pan, heat butter, add garlic and saute for a minute. Add tomato paste and cook for 5-10 minutes. Now add red chili flakes, mixed herbs, salt and Bechef Pizza Pasta sauce. Mix well and keep it aside.

In a pan, add the chopped spinach and cook until leaves are wilted and soft. Allow it to cool.In a bowl mix together, cooked Spinach, Paneer, cheese, red chili flakes, black pepper and oregano. Now add BeChef Tahini and mix well. Fill the Cannelloni tubes with the above mixture.
Take a large rectangular baking dish, arrange the filled cannelloni and evenly spread Marinara sauce on stuffed Cannelloni. Top with cheese and bake in preheated oven for 12-15 minutes. Serve hot.
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