Low Fat Pumpkin & Spinach Cannelloni (Vegetarian Too!)

1. 1

   Peel and deseed pumpkin; cut into pieces.

2. 2

   On flat plate, cover pumpkin with oval dish or cling wrap and place in microwave 10 minutes; mash.

3. 3

   Reserve 1/4 cup ricotta.

4. 4

   In bowl, combine rest of ricotta, pepper, nutmeg and ginger.

5. 5

   NOTE: I had spinach ricotta on hand; more than ok to just use low-fat ricotta.

6. 6

   Add egg, egg white and pumpkin to ricotta mixture and combine well.

7. 7

   Spoon mixture into tubes.

8. 8

   NOTE: Can use ziplock bag with small hole on end (filled with mixture) to fill tubes to make it easier or simply use bigger tubes :).

9. 9

   NOTE: I used instant tubes no pre cooking necessary to make it faster and easier to prepare.

10. 10

    In baking dish, place 1/4 cup passata and 1/2 cup water.

11. 11

    NOTE: This sauce is very thin; if you like a thicker type sauce, use pasta sauce of your choice.

12. 12

    Place filled tubes in bottom of pre-sprayed baking dish.

13. 13

    Top with 1/2 cup reserved ricotta.

14. 14

    Add 1/2 cup water on top.

15. 15

    Bake covered for 15 minutes.

16. 16

    Uncover and bake for an additional 15-20 minutes.

17. 17

    NOTE: Tubes should be soft and cheese is lightly brown.

18. 18

    ENJOY!

19. 19

    NOTE: I serve with bed of rocket, feta cheese and tomato with 1 teaspoon balsamic vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.