Spinach, pumpkin and ricotta cannelloni recipe Recipe - Better Homes & Gardens Australia
A medley of veggies like spinach and pumpkin makes this cannelloni a low-calorie, family-favorite dish. Serve with a side salad.
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Cooking tools:
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- Baking dish
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Stove
- Spoon
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 500g Jap pumpkin, seeded, peeled, chunks
- 2 tsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp mixed dried herbs, plus extra
- 250g frozen spinach, drained, squeezed of excess liquid
- 200g reduced fat ricotta
- 10 dried cannelloni shells (130g)
- 1½ cups bottle tomato and chilli pasta sauce
- ½ cup water
- 1/3 cup reduced fat grated mozzarella
- Mixed leaves, micro parsley to serve
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