Name: Pumpkin and ricotta cannelloni
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: 800 gram pumpkin, cut into 2cm pieces; 1 medium red onion, thinly sliced; 4 clove garlic, unpeeled; olive oil cooking spray; 200 gram fresh ricotta; 50 gram baby spinach leaves, coarsely chopped; 2 tablespoon finely shredded basil; 12 cannelloni tubes; 500 gram jar tomato pasta sauce; 1/2 cup grated tasty cheese; mixed salad, to serve

Ingredients

800 gram pumpkin, cut into 2cm pieces

1 medium red onion, thinly sliced

4 clove garlic, unpeeled

olive oil cooking spray

200 gram fresh ricotta

50 gram baby spinach leaves, coarsely chopped

2 tablespoon finely shredded basil

12 cannelloni tubes

500 gram jar tomato pasta sauce

1/2 cup grated tasty cheese

mixed salad, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

2.Arrange pumpkin, onion and garlic in a single layer on prepared tray. Spray with oil. Season with salt and pepper. Bake 25 minutes, or until pumpkin is golden and tender. Reduce oven to 200°C (180°C fan-forced).

3.Remove skin from garlic. Transfer pumpkin mixture to a large bowl. Using a fork, mash coarsely. Add ricotta, spinach and basil. Spoon or pipe mixture into cannelloni tubes.

4.Spread 1/2 cup of the pasta sauce over base of a 2-litre (8-cup) ovenproof dish. Arrange filled cannelloni, in a single layer, over pasta sauce. Cover with remaining pasta sauce. Sprinkle with cheese.

5.Bake 40 minutes, or until golden. Stand 5 minutes before serving. Serve with salad.

If preferred, you can use a 250g packet thawed frozen spinach.
Note

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Ingredients

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