Pumpkin Cannelloni Recipe

By Ruth Friedlander & Rosie Percival

Pumpkin Cannelloni Recipe

Pumpkin Cannelloni recipe, bought to you by MiNDFOOD.

Serves 3

2½ cups pumpkin, peeled, diced

1 tbsp olive oil

½ onion, diced

3 tbsp pine nuts

½ cup grated tasty cheese

2 tbsp plain yoghurt

½ tsp ground nutmeg

½ tsp salt

6 fresh instant lasagne sheets

1½ cups tomato pasta sauce

½ cup of grated tasty cheese or

parmesan, extra

Super easy tomato pasta sauce

1 tbsp olive oil

2 garlic cloves, minced

½ cup roughly torn basil leaves, lightly packed

400g can good-quality diced tomatoes

Preheat oven to 180˚C. Cook pumpkin 
in salted boiling water for 10 minutes 
or until tender. Drain well and mash. Heat oil in a small pan and cook onion until translucent.

In a bowl combine pumpkin, onion, pine nuts, cheese, yoghurt, nutmeg, salt and pepper to taste. Meanwhile, to make the pasta sauce, heat oil in a pan over a medium heat. Add garlic and cook, stirring for a few minutes until soft. 
Add basil leaves and tomatoes and 
season with salt and pepper. Bring 
sauce to the boil, reduce heat and 
simmer for 5-10 minutes.

Place one sixth of pumpkin mixture along the short side of a lasagne sheet and roll up to form a tube. Repeat with remaining sheets and filling. Place cannelloni in a large, lightly greased baking dish and cover with pasta sauce. Sprinkle with extra grated cheese and bake for 35-40 minutes or until golden.

Note: This recipe uses 15 x 11cm fresh lasagne sheets. These can be found in the chilled section of your supermarket. Large instant cannelloni tubes can also be used.

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