Pumpkin Spinach & Ricotta Cannelloni With Chilli Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large bowl, mix together the roasted pumpkin, spinach, ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
• STEP 3.Stuff the cannelloni tubes with the pumpkin and cheese mixture and arrange them in the greased baking dish.
• STEP 4.In a separate bowl, mix together the tomato sauce, chili sauce, and water. Pour the sauce mixture over the cannelloni.
• STEP 5.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and sprinkle the shredded mozzarella cheese on top.
• STEP 6.Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 7.Allow the cannelloni to cool slightly before serving. Serve with garlic bread and a green salad.

Cooking Tips

• To roast the pumpkin, cut it into small cubes and toss with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until tender.
• If you prefer a milder spice level, you can reduce the amount of chili sauce or use a milder variety.
• For a vegan version, you can substitute the ricotta cheese with tofu or a vegan cheese alternative.

Storage and Serving

• Leftover pumpkin spinach & ricotta cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the cannelloni, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated cannelloni with a drizzle of olive oil and a sprinkle of chopped fresh herbs, such as basil or parsley.