Pumpkin & Ricotta Cannelloni

A classic Italian dish with a pumpkin twist!

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Ingredients

Instructions

STEP 1:

pumpkin

1) Cut up the pumpkin into bite size chunks

STEP 2:

STEP 3:

pumpkin
tea

2) Steam the pumpkin over a boiling pan for 8-10mins until soft

STEP 4:

STEP 5:

pumpkin

3) Into a bowl add the tender pieces of pumpkin and mash with a fork

STEP 6:

STEP 7:

parsley
pumpkin
ricotta

4) Add the chopped parsley and ricotta cheese to the mashed pumpkin. Stir well

STEP 8:

STEP 9:

5) Add your cannelloni to boiling water for 4-5mins to parboil it so it still holds its shape

STEP 10:

STEP 11:

6) Stuff your cannelloni pieces with your mixture

STEP 12:

STEP 13:

tomato
tomato paste

7) Mix tomato paste in a bowl with a little water – not too much just so it is a bit less thick

STEP 14:

STEP 15:

tomato
tomato paste

8) Spread a little tomato paste into the bottom of a pyrex dish, just enough to line it. Add in your stuffed cannelloni tubes

STEP 16:

STEP 17:

cheddar
tomato
tomato paste

9) Spread the rest of the tomato paste over the cannelloni and sprinkle cheddar cheese over the top

STEP 18:

STEP 19:

10) Cover with foil and put the dish into a preheated oven at 180 degrees for 15mins. After 15mins, remove foil and put back in oven for another 5mins

STEP 20:

STEP 21:

SERVE & ENJOY!!

STEP 22: