Really Easy Pumpkin and Ricotta Cannelloni Recipe
Seasonal pumpkin cannelloni made with a mix with ricotta for an easy weeknight pasta dinner idea.
Keywords
- Pumpkin cannelloni
- ricotta pumpkin cannelloni
- vegetarian ricotta pasta
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 myfoodbook.com.au.
Cooking tools:
- Baking dish
- Chef's knife
- Measuring cup
- Mixing bowl
- Oven
- Spoon
Ingredients
- 350g fresh reduced fat Australian ricotta cheese
- 2 spring onions, chopped
- 1 1/4 cups grated pumpkin
- 1 small zucchini, grated
- 1/3 cup finely grated Australian parmesan cheese
- 1 egg, lightly beaten
- 1 1/2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon grated lemon rind
- Freshly ground black pepper, to taste
- 3 fresh lasagne sheets
- 500ml tomato passata (Italian tomato cooking sauce)
- 1 cup reduced fat Australian mozzarella cheese
- Crisp green salad, for serving
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