Borgonzola and Pumpkin Cannelloni | Canadian Goodness
This is the Borgonzola and Pumpkin Cannelloni recipe.
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Cooking tools:
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Measuring spoon
- Measuring cup
- Pot
- Colander
- Skillet
- Stove
- Oven
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
- pepper
- 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
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