Pumpkin and corn cannelloni
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Time to make:
55 mins (Hands-on time: 20 mins, Cooking time: 35 mins)
$3.11 per serve
(at time of publication)
Full ingredients list:
- 500g pumpkin, peeled, cubed
- 1 cup corn kernels
- 250g extra-light ricotta
- 2 eggs
- 1 tablespoon dried oregano
- 1/4 cup chopped nuts (such as hazelnuts, almonds, pecans)
- 4 fresh lasagne sheets
- 2 x 400g cans no-added-salt chopped tomatoes
- 1/2 cup grated reduced-fat mozzarella
- chopped parsley, to serve
- 4 cups salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Place pumpkin pieces into a microwave-safe dish, cover with plastic wrap and microwave on high for 6 minutes. Allow to cool.
Step 2 Mash pumpkin with a fork. Combine mashed pumpkin with corn, ricotta, eggs, oregano and nuts. Line an ovenproof dish with baking paper. To make cannelloni, place one-quarter of the pumpkin mixture along the short side of a lasagne sheet, roll up and place in prepared oven dish. Repeat with the remaining sheets and filling.
Step 3 Pour canned tomatoes and their juice onto cannelloni (see tip) and sprinkle with grated mozzarella.
Step 4 Bake for 35 minutes, until pasta is cooked and cheese is golden brown. Sprinkle with chopped parsley, then serve with salad.
Make sure pasta sheets are totally covered with tomatoes, otherwise they will end up crispy and undercooked.
About this recipe
First published: July 2012