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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 1/2 tablespoon olive oil
- 250 grams 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 grams jar tomato pasta sauce
- 2/3 cup hot water
- 1/2 cup grated tasty cheese
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