Pumpkin & Ricotta Cannelloni
A classic Italian dish with a pumpkin twist!
Ingredients
Instructions
STEP 1:
1) Cut up the pumpkin into bite size chunks
STEP 2:
STEP 3:
2) Steam the pumpkin over a boiling pan for 8-10mins until soft
STEP 4:
STEP 5:
3) Into a bowl add the tender pieces of pumpkin and mash with a fork
STEP 6:
STEP 7:
4) Add the chopped parsley and ricotta cheese to the mashed pumpkin. Stir well
STEP 8:
STEP 9:
5) Add your cannelloni to boiling water for 4-5mins to parboil it so it still holds its shape
STEP 10:
STEP 11:
6) Stuff your cannelloni pieces with your mixture
STEP 12:
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 14:
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 16:
STEP 17:
9) Spread the rest of the tomato paste over the cannelloni and sprinkle cheddar cheese over the top
STEP 18:
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
STEP 20:
STEP 21:
SERVE & ENJOY!!
