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.
Pumpkin, pea and ricotta cannelloni



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.
  • If you use instant cannelloni, brush with a little hot water before filling to start the cooking process.

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