Step 1:
1) Cut up the pumpkin into bite size chunks Step 3:
2) Steam the pumpkin over a boiling pan for 8-10mins until soft Step 5:
3) Into a bowl add the tender pieces of pumpkin and mash with a fork Step 7:
4) Add the chopped parsley and ricotta cheese to the mashed pumpkin. Stir well Step 9:
5) Add your cannelloni to boiling water for 4-5mins to parboil it so it still holds its shape Step 11:
6) Stuff your cannelloni pieces with your mixture Step 13:
7) Mix tomato paste in a bowl with a little water – not too much just so it is a bit less thick Step 15:
8) Spread a little tomato paste into the bottom of a pyrex dish, just enough to line it. Add in your stuffed cannelloni tubes Step 17:
9) Spread the rest of the tomato paste over the cannelloni and sprinkle cheddar cheese over the top Step 19:
10) Cover with foil and put the dish into a preheated oven at 180 degrees for 15mins. After 15mins, remove foil and put back in oven for another 5mins 