Pumpkin Spinach And Ricotta Cannelloni

by | Aug 24, 2009 | 8 comments

Pumpkin Spinach And Ricotta Cannelloni

I have never made cannelloni before and now that I have, I don’t know why I never did. I was browsing through Bill Granger’s "Feed Me Now" [yes, again .. and I would take this moment to enthusiastically recommend this book to anyone who is looking for special recipes that lean towards healthy and have that home-made feel to them, to buy this book straightaway] and the Pumpkin Cannelloni recipe caught my eye. Lorraine from Not Quite Nigella has tried it with flying marks, so I thought to myself, why not? But on that day, I was feeling especially lazy, so I adapted the recipe, omitted many ingredients and whipped up something so delectable, I couldn’t believe what I had been missing out on all along. I used store-bought Alfredo sauce and Passata for this recipe, since I didn’t have any home-made pasta sauces left over.

PUMPKIN SPINACH AND RICOTTA CANNELLONI
[Preparation Time : 30 minutes/ Baking Time : 30 minutes/ Serves 2]

Ingredients
10 cannelloni tubes
2 cups diced pumpkin [1 cm diced pieces]
1 cup chopped spinach
1/4 cup ricotta cheese
1 tsp chicken stock powder
1 tsp thyme
1/4 tsp dried red chilli flakes
1 cup alfredo sauce
1 cup passata
1/2 cup mozzarella cheese

freshly ground black pepper
1 tsp olive oil

Method
Preheat oven to 180oC.

Heat oil in a pan on medium. Add pumpkin, thyme, chilli and chicken stock powder. Sauté for 5 minutes till pumpkin is tender. Add spinach and ricotta. Cook for another minute. Remove from heat. Allow to cool. Mash a bit with a spoon.

Fill pumpkin mixture in cannelloni tubes. In a glass, ovensafe dish, place the tubes snugly. Top with alfredo sauce and then passata. Sprinkle with shredded mozzarella and black pepper.

Bake in the pre-heated oven for 20-30 minutes until cooked and cheese is golden.

Find More Recipes By CategoryBaking Cafe Style Pasta Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

8 Comments
  1. Fearless Kitchen

    This is a really interesting dish, and a great way to use an ingredient that will be coming into season really soon.
    .-= Fearless Kitchen´s last blog ..Recipe: Sunflower Sprout Salad with Cashew Dressing =-.

    Reply
  2. Lorraine @ Not Quite Nigella

    Beautiful photos Sneh and so glad that you liked it! It’s so eay but so rewarding. That’s why I love Bill’s recipes 🙂

    Reply
  3. Jen

    Sounds amazing… and looks amazing, too! I absolutely love pumpkin… It’s wonderful with alfredo sauce!
    .-= Jen´s last blog ..Baked Seafood and Lemon Herb Pasta =-.

    Reply
  4. Sophie

    What an excellent meal! I love all of ypur yummie flavours together!

    MMMMMMMMMMMM,…
    .-= Sophie´s last blog ..Spiced sweet potato & coconut soup =-.

    Reply
  5. Alina

    Very interesting, I will save this recipe for October when the pumpkin season begins! I think this should look as beautiful in reality as this dish looks in your photos. These warm colours combine perfectly! And hey, where did you find that retro fork?! 🙂

    Reply
  6. Bonita

    wOw, this looks incredibly juicy and scrumptious.. I loooove your food photography! ..will have to try out this recipe sometime!! 😀

    Reply

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