Pumpkin, spinach and ricotta cannelloni
Full of cheese and vegies, this pumpkin cannelloni is the perfect midweek meal full of flavour and goodness.
Olive oil spray
750g Kent pumpkin, peeled, cut into 2cm pieces
1 large red onion, halved, cut into thin wedges
2 tsp fresh thyme leaves
1 x 250g pkt frozen chopped spinach, thawed, excess liquid removed
300g fresh low-fat ricotta
1 x 400ml can no-added-salt tomato puree
1 tbs chopped fresh basil
2 garlic cloves, crushed
4 fresh lasagne sheets
Mixed salad leaves, to serve
1.Preheat oven to 200°C. Spray a 1.5L (6-cup) capacity shallow ovenproof baking dish lightly with olive oil spray.
2.Line a baking tray with non-stick baking paper. Place the pumpkin and onion, in a single layer, on the lined tray. Spray lightly with olive oil spray. Sprinkle with thyme and season with pepper. Bake in oven for 40 minutes or until the pumpkin is golden and tender. Set aside to cool slightly.
3.Place the pumpkin in a bowl and use a fork to coarsely mash. Add the spinach and 250g (1 cup) of the ricotta. Season with pepper. Mix until well combined.
4.Combine the tomato puree, basil and garlic in a medium bowl.
5.Cut each lasagne sheet in half. Spoon 1/3 cup of the pumpkin mixture along the centre of each sheet. Fold the sheet over to enclose filling. Spread 80ml (1/3 cup) of the tomato mixture over the base of the prepared dish. Place the cannelloni in a single layer in the dish.
6.Pour the remaining tomato mixture over the cannelloni. Season with pepper. Sprinkle with the remaining ricotta. Bake in oven for 30 minutes or until bubbling. Set aside for 5 minutes to stand. Serve with mixed salad leaves.
Notes Preparation Time
15 - 20 minutes
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KATIE IN THE KITCHEN