Name: Spinach, pumpkin and ricotta cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1/2 small (600g) butternut pumpkin, peeled, cut into 1 cm pieces; 100 gram baby spinach leaves, chopped; 400 gram fresh reduced-fat ricotta; 1/4 teaspoon ground nutmeg; 4 fresh lasagna sheets; 2 cup passata; 1 cup grated low-fat tasty cheese; mixed salad, to serve

Ingredients

1/2 small (600g) butternut pumpkin, peeled, cut into 1 cm pieces

100 gram baby spinach leaves, chopped

400 gram fresh reduced-fat ricotta

1/4 teaspoon ground nutmeg

4 fresh lasagna sheets

2 cup passata

1 cup grated low-fat tasty cheese

mixed salad, to serve

Method

1.Preheat oven to 180°C/160°C fan forced.

2.Place pumpkin in a steamer basket over a saucepan of boiling water (don’t let base of basket touch water). Steam for 5 minutes or until tender. Add spinach to basket during the last minute of cooking. Let any liquid drain away, then transfer to a large heatproof plate to cool completely.

3.Place ricotta and nutmeg in a medium bowl; mash with a fork to break up ricotta. Add pumpkin and spinach. Season with salt and pepper; mix well.

4.Cut each lasagne sheet crosswise into 3 equal pieces. For each cannelloni, arrange a level 1/4 cup of ricotta mixture along one long edge of a lasagne sheet. Roll up to enclose filling and form a tube. Spread half the passata over base of a 35x25cm (base measurement) ovenproof dish. Arrange cannelloni, seam-side down, in dish. Top with remaining passata.

5.Sprinkle with cheese. Bake for 25 minutes or until cheese is melted and bubbling. Stand for 5 minutes. Serve with salad.

Buy fresh ricotto from the deli counter. Passata is on Italian tomato cooking sauce; you can use posto sauce instead.
Note

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Ingredients

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