Pumpkin & Ricotta Cannelloni
A classic Italian dish with a pumpkin twist!
Difficulty Level: easy
Ingredients
- 2cups butternut pumpkin (diced)
- 1/2 cup tomato paste
- 10 Cannelloni tubes
- 1/2 cup ricotta cheese
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped parsley
Instructions
1) Cut up the pumpkin into bite size chunks
2) Steam the pumpkin over a boiling pan for 8-10mins until soft
3) Into a bowl add the tender pieces of pumpkin and mash with a fork
4) Add the chopped parsley and ricotta cheese to the mashed pumpkin. Stir well
5) Add your cannelloni to boiling water for 4-5mins to parboil it so it still holds its shape
6) Stuff your cannelloni pieces with your mixture
7) Mix tomato paste in a bowl with a little water – not too much just so it is a bit less thick
8) Spread a little tomato paste into the bottom of a pyrex dish, just enough to line it. Add in your stuffed cannelloni tubes
9) Spread the rest of the tomato paste over the cannelloni and sprinkle cheddar cheese over the top
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
SERVE & ENJOY!!
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