- 800g Kent pumpkin, peeled, coarsely chopped
- 2 teaspoons olive oil
- 1 garlic clove, finely chopped
- 2 x 400g cans diced tomatoes
- Pinch of dried chilli flakes
- 250g frozen spinach, thawed, excess liquid removed
- 400g fresh low-fat ricotta
- Pinch of ground nutmeg
- 200g cannelloni
- 100g (1 cup) coarsely grated mozzarella
- 1 1/2 tablespoons pine nuts
- Step 1Place the pumpkin in a medium saucepan. Cover with cold water. Bring to a simmer over medium-high heat. Cook for 10 minutes or until tender. Drain and return to the pan. Mash. Transfer to a large bowl and set aside to cool slightly. Wipe the pan clean.
- Step 2Heat the oil in the saucepan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato and chilli. Bring to the boil. Season with salt and pepper. Spread 3/4 cup of the tomato mixture over the base of a 20 x 30cm (base measurement) ovenproof dish.
- Step 3Add the spinach, ricotta and nutmeg to the pumpkin. Season with salt and pepper and stir until well combined.
- Step 4Preheat oven to 180°C. Place the pumpkin mixture in a piping bag. Fill 1 cannelloni tube with pumpkin mixture. Place, in a single layer, in the prepared dish. Repeat with the remaining cannelloni tubes and pumpkin mixture.
- Step 5Pour the remaining tomato mixture over the cannelloni. Sprinkle with the mozzarella and pine nuts. Bake in oven for 40 minutes or until golden.
- Low kilojoule
- Low sodium
- Lower gi
If you don’t have a piping bag, place pumpkin mixture in a sealable plastic bag. Cut 1 corner from bag to make a hole.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste