To begin with the Spinach and Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe first we begin by making the sauce. 

Preheat the oven at 200-degree celsius.

Take the Peppers and place them on a baking tray along with onion and garlic . Rub some oil onto them and sprinkle some salt.

Bake them for about 20 mins or until the peppers are charred. Let them cool.

Cover them with a cling wrap and after some time, the skin can be easily peeled . Remove all the skin and grind them all into a smooth paste .

Now in a pan, take some oil and the butter . Add in the chilli flakes and  onion . Once it becomes translucent add in the pepper mixture. Cook for about a minute.

Now add in the Tomato puree. Let it cook on slow till the tomatoes are well cooked. Season with salt and basil leaves.

If you are adding cream, add it now and turn off the flame

Now for the cannelloni, In a pan  heat the oil and the butter . Add the garlic and after a few seconds add in the onions. Saute till pink.

As the onion gets cooked add the mushrooms and allow them to cook and become dry. 

Add the chilli flakes , salt and pepper for seasoning, now add in the spinach and sauté till dry on full flame .

Turn off the flame and let the spinach cool down and add in the crumbled paneer and mix it well .

Stuff this filling into cannelloni shells, the filling should be tightly filled or else it would come out 

Lay the filled cannelloni on a baking dish . Pour the bell pepper sauce generously over it .

You can either sprinkle Parmesan cheese over it or Cut some cheese slices and spread them over the dish.

 Bake in a preheated oven at 160 degree celsius for 30 mins or until done.

Your Spinach and Cottage Cheese Cannelloni in Roasted Pepper Sauce Recipe is ready to be served, serve with some garlic bread and salad.