Pumpkin and Cashew Cannelloni
Roast pumpkin and crushed cashews fill San Remo cannelloni tubes, then bake until golden—ready in under an hour!
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Ingredients
- 250g San Remo Cannelloni
- 2 cups pumpkin, diced and roasted
- 200g ricotta cheese
- 1 cup fresh basil, chopped
- 1 egg
- ½ cup chicken stock
- 2 cups rocket leaves, chopped
- ½ cup parmesan cheese
- 50g cashews, crushed
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