Pumpkin and ricotta cannelloni

Ingredients:

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

 

Method:

• 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