Cannelloni with Pumpkin and Ricotta – Italian Recipe – Fullmeals

Ingredients

• 1 tbsp Olive oil
• 2 cloves, pressed Garlic
• 400g can Chopped tomatoes (polpa)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 tsp Sugar
• 5-6 leaves Fresh basil leaves
• 1, diced Shallot (or small red onion)
• 500g, diced Pumpkin
• 1/4 tsp Nutmeg
• 250g Ricotta cheese
• 50g, grated Parmesan cheese
• 1 tbsp, chopped Fresh sage
• 1 tbsp, chopped Fresh parsley
• 50g Butter
• 50g All-purpose flour
• 500ml Milk
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 250g (approx. 18-20 tubes) Cannelloni tubes
• 50g, grated (for topping) Parmesan cheese