Pumpkin, Ricotta & Basil Cannelloni
The ultimate cool-weather comfort food.
- Yield: Serves 6
- Preparation Time: 20 Minutes
- Cooking Time: 1 Hour
- Proven
Ingredients
- 800 g butternut pumpkin, peeled, deseeded, coarsely chopped
- 400 g fresh ricotta
- ½ cup fresh basil leaves, chopped
- ¼ cup toasted pine nuts
- ½ cup finely grated parmesan
- 700ml basil & tomato pasta sauce
- Fresh lasagne sheets
- 1 cup coarsely grated mozzarella
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 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.
