Name: Pumpkin, pea and ricotta cannelloni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 tablespoon olive oil; 250 gram pumpkin, finely chopped; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 cup firm ricotta; 1/2 cup frozen peas, thawed, roughly mashed; 4 fresh lasagne sheets, halved widthwise; 500 gram jar tomato pasta sauce; 2/3 cup hot water; 1/2 cup grated tasty cheese

Pumpkin, pea and ricotta cannelloni

The incredible flavours of pumpkin and ricotta combine in this affordable and delicious cannelloni recipe. Serve with a fresh side salad for a filling weeknight family meal.

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 1/2 tablespoon olive oil

250 gram pumpkin, finely chopped

1 onion, finely chopped

2 garlic cloves, crushed

1 cup firm ricotta

1/2 cup frozen peas, thawed, roughly mashed

4 fresh lasagne sheets, halved widthwise

500 gram jar tomato pasta sauce

2/3 cup hot water

1/2 cup grated tasty cheese

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 20cm x 30cm ovenproof baking dish.

2.In a frying pan, heat oil on medium. Cook pumpkin for 3-4 minutes until softened and golden. Add onion and garlic, then cook, stirring, for 2 minutes until tender. Transfer to a bowl and cool slightly. Stir ricotta and peas through. Season.

3.Spoon ¼ cup filling on to centre of each pasta sheet and roll into a cylinder. Place seam-down in dish.

4.In a bowl, combine pasta sauce and water. Pour over pasta. Sprinkle with cheese. Bake for 15-20 minutes until bubbling and golden. Serve with salad.