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

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  • Step 5:

  • 3) Into a bowl add the tender pieces of pumpkin and mash with a fork

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  • Step 7:

  • 4) Add the chopped parsley and ricotta cheese to the mashed pumpkin. Stir well

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  • Step 9:

  • 5) Add your cannelloni to boiling water for 4-5mins to parboil it so it still holds its shape

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  • 6) Stuff your cannelloni pieces with your mixture

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  • 7) Mix tomato paste in a bowl with a little water – not too much just so it is a bit less thick

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  • 8) Spread a little tomato paste into the bottom of a pyrex dish, just enough to line it. Add in your stuffed cannelloni tubes

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  • 9) Spread the rest of the tomato paste over the cannelloni and sprinkle cheddar cheese over the top

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  • 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

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  • Step 21:

  • SERVE & ENJOY!!

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