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Pumpkin, Spinach & Ricotta Cannelloni


Preheat oven to 200°C. Coat a large shallow ovenproof baking dish lightly with some of the olive oil. Place the pumpkin and onion in a single layer and toss with remaining olive oil. Sprinkle with oregano and season with pepper. Bake in oven for 40 minutes or until the pumpkin is golden and tender. Set aside to cool slightly. Remove pumpkin etc and set baking dish aside for assembling cannelloni. Place the pumpkin mixture in a bowl and use a fork to coarsely mash. Add the spinach and the ricotta. Season with salt and pepper. Mix until well combined.

In a saucepan over a medium heat, combine the tinned tomatoes, vegetable stock, tomato paste, basil and garlic and simmer until thick. Set aside.

Fill the cannelloni tubes with the pumpkin mixture either by pushing into each end with a teaspoon or by using a piping bag. Line the cannelloni up once filled in the bottom of the baking dish (add more olive oil to grease the dish if it needs it). Once the bottom of the dish is covered with filled cannelloni, top with tomato mix and cover with grated cheese. Bake in oven for 30 minutes or until bubbling. Set aside for 5 minutes to stand. Serve with Continental Salad.