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
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.