With sweet roasted pumpkin, creamy ricotta and a rich tomato sauce, this delicious twist on cannelloni makes any crowd stand to attention.
Ingredients
- 350g butternut pumpkin, peeled, seeded, cut into 1cm pieces
- Olive oil spray
- 800g fresh ricotta
- 250g pkt frozen chopped spinach, thawed, excess liquid removed
- 45g (1/4 cup) pine nuts, toasted
- 2 tablespoons chopped fresh basil
- 1 teaspoon finely grated lemon rind
- 12 (about 400g) dried curly lasagne sheets (see note)
- 250ml (1 cup) passata (tomato pasta sauce)
- 125ml (1/2 cup) white wine
- 125ml (1/2 cup) Massel chicken style liquid stock
- 1 tablespoon shredded parmesan
Method
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on tray. Spray with oil. Bake for 30 minutes or until tender.
- Step 2Meanwhile, combine the ricotta, spinach, pine nuts, basil and lemon rind in a bowl.
- Step 3Bring a deep frying pan of water to boil. Cook 4 lasagne sheets for 5-8 minutes or until they start to soften. Spoon a little cooking water onto a baking tray. Use tongs to transfer lasagne sheets, 1 at a time, to the tray. (The water stops pasta sticking together.) Repeat, in 2 more batches, with remaining lasagne sheets. Cut each lasagne sheet in half crossways. Trim curly edge from one side of each lasagne sheet, about 1cm from edge.
- Step 4Stir the pumpkin into the ricotta mixture. Place 2 tablespoons of ricotta mixture in the centre of 1 lasagne sheet. Roll up to enclose the filling. Repeat with the remaining ricotta mixture and lasagne sheets.
- Step 5Stand the cannelloni, curl-side up, in a deep 1.5L (6-cup) capacity ovenproof dish. Combine passata, wine and stock in a jug. Pour over cannelloni. Sprinkle with parmesan. Bake for 30 minutes or until golden.
- Lower gi
Nutrition
2153 kj
Energy
18g
Fat Total
8g
Saturated Fat
5g
Fibre
24g
Protein
57mg
Cholesterol
390.46mg
Sodium
10g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
Notes
If curly sheets are unavailable, use regular dried lasagne sheets.
- Author: Michelle Southan
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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