Roasted Pumpkin & Ricotta Cannelloni
Recipe: #29676
June 07, 2018
Categories: Lasagna, Onions, Pumpkin Potluck, Sunday Dinner, Oven Bake, No Eggs, Vegetarian, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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