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
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Preheat oven to hot, 200°C. Spray an 8-cup ovenproof dish with oil. Line an oven tray with baking paper.
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Spread pumpkin on tray. Spray lightly with oil. Bake 15-20 mins until tender. Transfer to a large bowl to cool.
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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.
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Fill pasta shells with pumpkin mixture and place in dish.
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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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