Pumpkin Spinach And Ricotta Cannelloni
I have never made cannelloni before and now that I have, I don’t know why I never did. I was browsing through Bill Granger’s "Feed Me Now" [yes, again .. and I would take this moment to enthusiastically recommend this book to anyone who is looking for special recipes that lean towards healthy and have that home-made feel to them, to buy this book straightaway and the Pumpkin Cannelloni recipe caught my eye. Lorraine from Not Quite Nigella has tried it with flying marks, so I thought to myself, why not? But on that day, I was feeling especially lazy, so I adapted the recipe, omitted many ingredients and whipped up something so delectable, I couldn’t believe what I had been missing out on all along. I used store-bought Alfredo sauce and Passata for this recipe, since I didn’t have any home-made pasta sauces left over.
PUMPKIN SPINACH AND RICOTTA CANNELLONI
[Preparation Time : 30 minutes/ Baking Time : 30 minutes/ Serves 2
Ingredients
10 cannelloni tubes
2 cups diced pumpkin [1 cm diced pieces
1 cup chopped spinach
1/4 cup ricotta cheese
1 tsp chicken stock powder
1 tsp thyme
1/4 tsp dried red chilli flakes
1 cup alfredo sauce
1 cup passata
1/2 cup mozzarella cheese
freshly ground black pepper
1 tsp olive oil
Method
Preheat oven to 180oC.
Heat oil in a pan on medium. Add pumpkin, thyme, chilli and chicken stock powder. Sauté for 5 minutes till pumpkin is tender. Add spinach and ricotta. Cook for another minute. Remove from heat. Allow to cool. Mash a bit with a spoon.
Fill pumpkin mixture in cannelloni tubes. In a glass, ovensafe dish, place the tubes snugly. Top with alfredo sauce and then passata. Sprinkle with shredded mozzarella and black pepper.
Bake in the pre-heated oven for 20-30 minutes until cooked and cheese is golden.
This is a really interesting dish, and a great way to use an ingredient that will be coming into season really soon.
Fearless Kitchen´s last blog ..Recipe: Sunflower Sprout Salad with Cashew Dressing
OH, this sound fantastic. I love making our own pasta but have never thought of cannoli. Guess what I am adding to our test kitchen for as soon as I find pumpkin at the store!
Chez US – Denise´s last blog ..Pasta with Olives, Goat Cheese and Garlic Chips
Beautiful photos Sneh and so glad that you liked it! It’s so eay but so rewarding. That’s why I love Bill’s recipes
Sounds amazing… and looks amazing, too! I absolutely love pumpkin… It’s wonderful with alfredo sauce!
Jen´s last blog ..Baked Seafood and Lemon Herb Pasta
What an excellent meal! I love all of ypur yummie flavours together!
MMMMMMMMMMMM,…
Sophie´s last blog ..Spiced sweet potato & coconut soup
Very interesting, I will save this recipe for October when the pumpkin season begins! I think this should look as beautiful in reality as this dish looks in your photos. These warm colours combine perfectly! And hey, where did you find that retro fork?!
[...] Pumpkin Spinach and Ricotta Cannelloni – Looks delicious and leaves me curious as to what the finished result tastes like. [...]
Thanks for your nice comments guys! I made this twice after posting it here and the few variations I made went down real well.
Alina, I got the fork from ebay. It is silver
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I’m Sneh. I Cook & Write Here!
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