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Pumpkin, ricotta & basil cannelloni
Pumpkin, ricotta & basil cannelloni
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Cheesy pasta bake: A cozy comfort dish perfect for satisfying cravings on chilly days.
Ingredients:
  • 800g Butternut pumpkin, peeled, deseeded, coarsely chopped
  • 400g fresh ricotta
  • 125.00 ml fresh basil leaves, chopped
  • 45g (1/4 cup) toasted pine nuts
  • 40g (1/2 cup) finely grated parmesan
  • 1 x 737g btl basil & tomato pasta sauce
  • 200g instant cannelloni
  • 100g (1 cup) coarsely grated mozzarella
Instructions:
  • Boil pumpkin in a medium saucepan until tender, about 10 minutes. Drain and mash until smooth in the same pan. Transfer to a large bowl and let cool slightly.
  • Combine creamy ricotta, fragrant basil, crunchy pine nuts, and savory parmesan with the pumpkin. Season generously with salt and pepper, then mix until thoroughly blended.
  • Preheat your oven to 180°C. Then, generously coat the base of a square 20cm baking dish with 250ml (1 cup) of pasta sauce.
  • Transfer the pumpkin mixture into a piping bag with a 2cm-wide plain nozzle. Fill the cannelloni tubes with the pumpkin mixture. Layer the filled cannelloni on top of the sauce, then pour the remaining pasta sauce over them. Sprinkle with mozzarella on top.
  • Bake until golden, then let cool for 5 minutes before serving.

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