Pumpkin, pea and ricotta cannelloni
The incredible flavours of pumpkin and ricotta combine in this affordable and delicious cannelloni recipe. Serve with a fresh side salad for a filling weeknight family meal.
Ingredients
- 1 1/2 tablespoon olive oil
- 250 gram pumpkin, finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup firm ricotta
- 1/2 cup frozen peas, thawed, roughly mashed
- 4 fresh lasagne sheets, halved widthwise
- 500 gram jar tomato pasta sauce
- 2/3 cup hot water
- 1/2 cup grated tasty cheese
More Like This
Really Easy Pumpkin and Ricotta Cannelloni Recipe | myfoodbook
myfoodbook.com.au
Pumpkin and ricotta cannelloni - AustralianFarmers
farmers.org.au
Pumpkin & Ricotta Cannelloni - Student Recipes
studentrecipes.com
Pumpkin, Spinach and Ricotta Lasagne | Recipe Cart | Recipe Cart
getrecipecart.com
Pumpkin, spinach and ricotta cannelloni | AH7.fit™
ah7.fit
Cannelloni with Pumpkin and Ricotta – Italian Recipe – Fullmeals
fullmeals.com
Pumpkin and ricotta cannelloni (Skinnymixers) - Cookidoo® – the official Thermomix® recipe platform
cookidoo.co.uk
Pumpkin and ricotta cannelloni (Skinnymixers) - Cookidoo® – the official Thermomix® recipe platform
cookidoo.international