Name: Really Easy Pumpkin and Ricotta Cannelloni recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: italian
Ingredients: 350 g ricotta; 2 spring onion chopped; 1 1/4 cup pumpkin coarsely grated; 1 zucchini coarsely grated; 1/3 cup parmesan finely grated; 1 egg lightly beaten; 1 1/2 tsp fresh thyme chopped; 1 tsp lemon rind grated; 3 fresh lasagne sheets; 500 ml passata; 1 cup mozzarella; 1 salad *to serve

by Legendairy Last updated on 07/17/2019

This easy pasta dish is a hearty and filling dinner idea. - Legendairy

Ingredients

350 g ricotta
2 spring onion chopped
1 1/4 cup pumpkin coarsely grated
1 zucchini coarsely grated
1/3 cup parmesan finely grated
1 egg lightly beaten
1 1/2 tsp fresh thyme chopped
1 tsp lemon rind grated
3 fresh lasagne sheets
500 ml passata
1 cup mozzarella
1 salad *to serve

Method

Step 1

Combine ricotta, spring onions, pumpkin, zucchini, 1/4 cup parmesan, egg, thyme, lemon and season to taste with salt and black pepper.
Step 2

Lay a lasagne sheet on a clean bench and cut in half to form 2 squares. Spread 1/2 cup ricotta mixture along one edge of each square and roll to enclose. Repeat with remaining sheets and ricotta mixture.
Step 3

Spread 1/4 cup sauce over the base of a large baking dish and snuggly fit in each of the cannelloni. Spread with remaining sauce.
Step 4

Sprinkle mozzarella and remaining parmesan over the cannelloni and bake in oven at 180°C for 30-45 minutes until golden and cooked through. Stand for 10 minutes before serving with a crisp green salad.

Equipment

1 baking dish

Recipe Notes

from Australia’s Best Recipes team

Tomato Passata is available in the supermarket. This "no cook" filling and sauce makes this recipe super quick to prepare.Try using cheddar cheese if you don't have mozzarella in the fridge. The cannelloni can be frozen raw or cooked. It should be thawed completely before reheating/cooking.