Michelle Reed
Food & Wine

Pumpkin and ricotta cannelloni

Hearty and full of flavour, this cannelloni recipe will be a sure hit with the grandkids.

Serves:4

Ingredients:

Method:

  1. Combine ricotta, spring onions, pumpkin, zucchini, 1/4 cup parmesan, egg, thyme, lemon and season to taste.
  2. Lay a lasagne sheet on a clean bench and cut in half to form 2 squares. Spread 1/2 cup ricotta mixture along one edge of the sheet and roll to enclose. Repeat with remaining sheets and ricotta mixture.
  3. Spread 1/4 cup sauce over the base of a large baking dish and snuggly fit in each of the canneloni. Spread with remaining sauce.
  4. Sprinkle mozzarella and remaining parmesan over the cannelloni and bake at 180°C for 30-45 minutes until golden and cooked through. Stand for 10 minutes before serving with a crisp green salad.

Recipe courtesy of Legendairy – visit their site for more delicious food ideas. 

Related links:

Apricot biscotti trifle

Baked vanilla and spice cheesecake with coconut topping

Chocolate macadamias pavlova stack

Tags:
pumpkin, food, recipe, ricotta, Italian, cannelloni