Prep:  30 minutes
Cook:  30 min, plus 10 min standing time
Serves:  4
Average: 3.8 (28 votes)
Ricotta and roasted pumpkin are a perfect match. This cannelloni is filled with dairy goodness.

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Really Easy Pumpkin and Ricotta Cannelloni
  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 cannelloni. 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.
Tips & Hints:
  • Tomato Passata is available in the supermarket. This "no cook" filling and sauce makes this recipe super quick to prepare. Try using cheddar cheese if you don't have mozzarella in the fridge. The canneloni can be frozen, raw or cooked. It should be thawed completely before reheating/cooking.
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