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Pumpkin, ricotta & spinach cannelloni
Ingredients
- 800g Butternut pumpkin, peeled, deseeded, coarsely chopped
- 400g fresh ricotta
- 1/2 cup fresh spinach leaves, chopped
- 45g (1/4 cup) toasted pine nuts
- 40g (1/2 cup) finely grated parmesan
- 1 x 737g btl basil & tomato pasta sauce
- 200g instant dried cannelloni tubes
- 100g (1 cup) coarsely grated mozzarella
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Directions
- Cook pumpkin in a medium saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Mash until smooth. Transfer to a large bowl. Set aside to cool slightly.
- Add ricotta, basil, pine nuts and parmesan to the pumpkin. Season with salt and pepper. Stir until well combined.
- Preheat oven to 180°C. Spread 250ml (1 cup) of the pasta sauce over the base of a square 20cm (base measurement) baking dish.
- Place the pumpkin mixture into a piping bag fitted with a 2cm-wide plain nozzle. Pipe the pumpkin mixture into the cannelloni tubes. Place the cannelloni, in 2 layers, on top of the sauce. Pour over remaining pasta sauce. Top with the mozzarella.
- Bake for 40 minutes or until golden. Set aside for 5 minutes to cool slightly before serving.
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