Roasted Pumpkin & Ricotta Cannelloni

6
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (265.2 g)
  • Calories 328.1
  • Total Fat - 20.8 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 44.7 mg
  • Sodium - 461.3 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 6.3 g
  • Protein - 19.1 g
  • Calcium - 541.3 mg
  • Iron - 1 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.1 mg

Step 1

Toss pumpkin and onions with garlic, sage and oil in a large roasting pan and season and then cook in a moderate oven (180C) for about 30 minutes, or until pumpkin is tender and then transfer to a large bowl and roughly mash, cool and then stir ricotta.

Step 2

Whisk tomatoes and sour cream in a jug and season and then spread 1/2 cup f the tomato mixture over base of a 19cm x 28 cm rectangular overnproof dish (10 cup capacity).

Step 3

Place pumpkin mixture (about 1 cup) lenfthways along one long side of each lasagne sheets and then rollup from long side and arrange ccannelloni in a single layer over tomato mixture and pour over remaining tomato mixture to cover cannelloni, sprinkle with parmesan, cover with oiled foil and cook in a moderate oven (180C) for 30 minutes and then remove foil and cook for a further 20 to 25 minutes, or until cannelloni is tender and top is golden brown.

Step 4

Serve and enjoy.

Tips & Variations


No special items needed.

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