Name: Pumpkin Spinach & Ricotta Cannelloni With Chilli Sauce Recipe
Total time: 95 min
Yield: 6
Cuisine: Italian

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It can be pureed into soup or chopped and roasted for a side, but we think sweet kent pumpkin is just right in this hearty vegie main. 

How to make Pumpkin Spinach & Ricotta Cannelloni With Chilli Sauce Recipe

Gemma Luongo

Crawler

Italian

<p>It can be pureed into soup or chopped and roasted for a side, but we think sweet kent pumpkin is just right in this hearty vegie main. </p>

Kent pumpkin,  peeled,  coarsely chopped

Olive oil

Garlic Clove,  Finely Chopped

2 x cans diced tomatoes

Dried chilli flakes

Frozen spinach,  thawed,  excess liquid removed

Fresh low-fat ricotta

Ground nutmeg

Cannelloni

Coarsely grated mozzarella

Place the pumpkin in a medium saucepan. Cover with cold water. Bring to a simmer over medium-high heat. Cook for 10 minutes or until tender. Drain and return to the pan. Mash. Transfer to a large bowl and set aside to cool slightly. Wipe the pan clean.

step 1

Heat the oil in the saucepan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato and chilli. Bring to the boil. Season with salt and pepper. Spread 3/4 cup of the tomato mixture over the base of a 20 x 30cm (base measurement) ovenproof dish.

step 2

Add the spinach, ricotta and nutmeg to the pumpkin. Season with salt and pepper and stir until well combined.

step 3

Preheat oven to 180c. Place the pumpkin mixture in a piping bag. Fill 1 cannelloni tube with pumpkin mixture. Place, in a single layer, in the prepared dish. Repeat with the remaining cannelloni tubes and pumpkin mixture.

step 4

Pour the remaining tomato mixture over the cannelloni. Sprinkle with the mozzarella and pine nuts. Bake in oven for 40 minutes or until golden.

step 5

Taste