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:
- 350g fresh reduced fat ricotta cheese
- 2 spring onions, chopped
- 1 ¼ cups grated pumpkin
- 1 small zucchini, grated
- ⅓ cup finely grated parmesan cheese
- 1 egg, lightly beaten
- 1 ½ teaspoons fresh thyme leaves, chopped
- 1 teaspoon grated lemon rind
- freshly ground black pepper, to taste
- 3 fresh lasagne sheets
- 500ml tomato passata (Italian tomato cooking sauce)
- 1 cup reduced fat mozzarella cheese
- crisp green salad, for serving
Method:
- Combine ricotta, spring onions, pumpkin, zucchini, 1/4 cup parmesan, egg, thyme, lemon and season to taste.
- 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.
- 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.
- 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.
We know what to eat to stay healthy. So why is it so hard to make the right choices?
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
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