Pumpkin & Three Cheese Cannelloni Recipe

Name: Pumpkin & Three Cheese Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Butter; 1/2 cups Flour; 1- 1/2 cup Milk; 1/4 cups Freshly Grated Parmesan Cheese; 1 pinch Nutmeg; 1 Tablespoon Olive Oil; 1/2 whole Small White Onion, Minced; 3 cloves Garlic, Minced; 2 Tablespoons Chopped Sage; 1 can (15oz Can) Pumpkin Puree; 1 cup Ricotta Cheese; 1 package (200g Package) No-Boil Cannelloni; 2 cups Grated Mozzarella Cheese; Salt And Pepper, to taste

Servings: persons

1/4 cups Butter
1/2 cups Flour
1- 1/2 cup Milk
1/4 cups Freshly Grated Parmesan Cheese
1 pinch Nutmeg
1 Tablespoon Olive Oil
1/2 whole Small White Onion, Minced
3 cloves Garlic, Minced
2 Tablespoons Chopped Sage
1 can (15oz Can) Pumpkin Puree
1 cup Ricotta Cheese
1 package (200g Package) No-Boil Cannelloni
2 cups Grated Mozzarella Cheese
Salt And Pepper, to taste

1
Preheat your oven to 375 F and grease a 9x13 baking pan.
2
In a saucepan over medium high heat, melt butter.
3
Then add the flour and whisk together until combined.
4
While whisking, add in the milk and continue mixing until smooth.
5
Add the Parmesan and nutmeg and season with salt and pepper to taste.
6
Now you have a flavorful bechamel sauce!
7
Set aside and cover the pan to keep warm.
8
In another saucepan, heat the olive oil over medium high heat.
9
Add the minced onion and garlic and cook until softened, stirring often for about 4-5 minutes.
10
Add the sage and saute one minute.
11
Add the pumpkin puree and mix together.
12
Add the ricotta cheese and mix until thoroughly combined, season with salt and pepper to taste.
13
Remove from heat and scoop the mixture into a Ziplock bag.
14
Press all the air out of the bag and seal it closed.
15
Snip one bottom corner off the bag.
16
Set aside for a moment.
17
Spread about 1/4 of the bechamel in the bottom of the baking pan.
18
Using the Ziplock bag of pumpkin filling, point the cut corner of the bag into the first cannelloni and squeeze the bag of filling until the entire pasta tube is filled.
19
Set the filled cannelloni into the bechamel in the baking pan.
20
Repeat until you are out of filling.
21
Make sure the cannelloni are arranged evenly and then top with the remaining bechamel sauce.
22
Top with mozzarella cheese.
23
Cover the pan with aluminum foil and bake for 20 minutes then remove foil and bake for another 15-20 minutes.
24
Remove pan from the oven and allow it to cool slightly before cutting into squares and serving!

945

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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: 1/4 cups Butter, 1/2 cups Flour, 1- 1/2 cup Milk, 1/4 cups Freshly Grated Parmesan Cheese, and more.

Yes, Pumpkin & Three Cheese Cannelloni falls under the General 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 & Three Cheese Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions