Borgonzola and Pumpkin Cannelloni | Canadian Goodness

Ingredients

• 2 cups (500 mL) cooked and mashed pumpkin pulp
• 5 oz (150 g) Canadian Borgonzola cheese crumbled
• 1/3 cup (80 mL) pine nuts lightly toasted
• 1 cup (250 mL) cooked and strained spinach leaves
• 1 garlic clove finely chopped
• Salt and pepper to taste
• 16 to 20 cannelloni tubes cooked al dente and drained
• 2 cups (500 mL) tomato sauce
• 1 cup (250 mL) vegetable juice
• 5 oz (150 g) Canadian Provolone cheese sliced