Pumpkin and ricotta cannelloni


375g ricotta cheese

400g pumpkin, cut into cubes

1 tbsp extra virgin olive oil

2½ cups passata

Pinch of nutmeg

1 egg

2 tbsp parsley, chopped

2 tbsp basil, chopped

4 tbsp parmesan cheese

3/4 cup grated tasty cheese

1/4 cup mozzarella cheese

Zest from 1 lemon

12 cannelloni tubes

Salt and pepper to taste



  • Preheat oven to 180°C.
  • Place pumpkin on a baking tray and drizzle with oil
  • Roast pumpkin for 20 minutes or until pumpkin is cooked all the way through.
  • Place pumpkin in a mixing bowl and mash with a fork.
  • Pour ½ cup passata into an ovenproof dish and spread evenly over the base.
  • Place ricotta cheese, pumpkin, nutmeg, egg, parsley, basil, lemon zest, 2 tbsp parmesan cheese and seasoning in a large mixing bowl and combine well.
  • Add ricotta mixture to a piping bag and carefully pipe into cannelloni tubes. Lay tubes side by side in the dish.
  • Add remaining passata over cannelloni tubes and top with tasty cheese, mozzarella cheese and remaining parmesan cheese. Cover with foil and bake for 35 minutes.
  • Remove foil and cook for a further 5 minutes.
  • Serve with a garden salad.


Serves 4-6

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