Name: Spinach, pumpkin and ricotta cannelloni
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4
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

Made with a medley of vegies including spinach and pumpkin, this tasty low-calorie dish is one the whole family will adore.

After more delicious pumpkin recipes?

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

Method

Preheat oven to hot, 200°C. Spray an 8-cup ovenproof dish with oil. Line an oven tray with baking paper.

Spread pumpkin on tray. Spray lightly with oil. Bake 15-20 mins until tender. Transfer to a large bowl to cool.

In a medium frying pan, heat oil on high. Saute onion and garlic 1-2 mins until tender. Stir in mixed herbs. Add to pumpkin with spinach and ricotta. Season, mix well.

Fill pasta shells with pumpkin mixture and place in dish.

Pour over combined passata and water and season. Cover with foil. Bake 20 mins. Uncover, sprinkle with cheese and bake a further 15 mins. Scatter with micro parsley and accompany with salad leaves.

Cook’s tip

Replace roasted pumpkin with 500g sauteed chopped mushrooms.

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Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

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