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Spinach, pumpkin and ricotta cannelloni

A tasty low-calorie dish the whole family will adore. - by Sarah Murphy
  • 09 Jun 2021
Spinach, pumpkin and ricotta cannelloni
Prep: 30 Minutes - Cook: 65 Minutes - Serves 4
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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

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

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

  3. 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.

  4. Fill pasta shells with pumpkin mixture and place in dish.

  5. 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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Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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