Pumpkin Ricotta Cannelloni Recipe

Name: Pumpkin Ricotta Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 500 g pumpkin, peeled, diced; 2 garlic cloves, crushed; 2 sage leaves; 1 pinch nutmeg; 1 1/2 cups nonfat cottage cheese; 250 g frozen chopped spinach, thawed; 4 lasagna sheets, halved crossways; 1 tablespoon margarine; 1/4 cup plain flour; 2 1/2 cups skim milk; 1/2 cup edam cheese, grated; 2 sprigs sage, leaves picked; 1/3 cup walnuts, chopped

Servings: persons

1 tablespoon oil
500 g pumpkin, peeled, diced
2 garlic cloves, crushed
2 sage leaves
1 pinch nutmeg
1 1/2 cups nonfat cottage cheese
250 g frozen chopped spinach, thawed
4 lasagna sheets, halved crossways
1 tablespoon margarine
1/4 cup plain flour
2 1/2 cups skim milk
1/2 cup edam cheese, grated
2 sprigs sage, leaves picked
1/3 cup walnuts, chopped

1
Heat the oil in a saucepan, add the pumpkin and sweat over low heat until they start to soften. Add the garlic and 1/2 cup water, then cover and cook over low heat for about 10 minutes or until pumpkin is tender. Drain, cool slightly, then place in a food processor with the sage, nutmeg, salt and pepper. Process until smooth, then place in a bowl with the cottage, and spinach.
2
Preheat the oven to 180u00b0C Grease a 20 x 27cm ovenproof dish.
3
To make the sauce, melt the margarine in a saucepan over low heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk, edam cheese and sage, whisking well until smooth. Cook over very low heat until thickened. Stir in 1/4 cup walnuts and season with salt and pepper.
4
Place a portion of the mixture in the middle of each lasagna piece. Roll up to enclose. Place seam side down in the dish. Pour half the sauce into dish, then sit the filled tubes on top. Cover with the remaining sauce and sprinkle with the remaining parmesan. Bake in the oven for 30 minutes or until golden. Serve garnished with the remaining walnuts.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, 500 g pumpkin, peeled, diced, 2 garlic cloves, crushed, 2 sage leaves, and more.

Yes, Pumpkin Ricotta Cannelloni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Ricotta Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions