Pumpkin and ricotta cannelloni (Skinnymixers)

Pumpkin and ricotta cannelloni (Skinnymixers)

4.6 242 rating

Prep. 25min

Total 1 h 20min

6 portions

Ingredients

pumpkin cut into cubes (1 cm)
300 g
brown onion cut into quarters
1
garlic cloves
2
extra virgin olive oil plus extra for frying
20 g
fresh sage leaves plus extra for frying
3
canned diced tomatoes
400 g
tomato paste
50 g
water
150 g
Vegetable stock paste (see Tips)
30 g
fresh English spinach trimmed and cut into pieces (approx. 5 cm)
50 g
ricotta (see Tips)
300 g
salt
½ tsp
ground black pepper
¼ tsp
ground nutmeg
⅛ tsp
cannelloni shells (see Tips)
250 g
pine nuts toasted, for sprinkling

Difficulty

medium

Nutrition per 1 portion

Sodium 1396.3 mg

Protein 12.4 g

Calories 1229.6 kJ / 292.8 kcal

Fat 18.6 g

Fibre 5.4 g

Saturated Fat 7 g

Carbohydrates 16.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Skinnymixers 'A Little Taste of...' 9 Recipes
Australia and New Zealand

You might also like...

Pumpkin risotto with bacon

Pumpkin risotto with bacon

40min

Vegetarian sausage rolls

Vegetarian sausage rolls

40min

Butternut mac and cheese

Butternut mac and cheese

45min

Navajo fry bread with tomato bean salsa

Navajo fry bread with tomato bean salsa

35min

Mexican one-pot pasta

Mexican one-pot pasta

30min

Mexican stack

Mexican stack

45min

Broccoli mustard pasties

Broccoli mustard pasties

1 h 55min

Spinach dumplings with tomato ragout

Spinach dumplings with tomato ragout

1 h

Black bean enchiladas

Black bean enchiladas

1 h 20min

Silverbeet quiche with oat and Parmesan crust

Silverbeet quiche with oat and Parmesan crust

1 h 15min

Ricotta dumplings with napoli sauce

Ricotta dumplings with napoli sauce

55min

Feta, spinach and potato frittata

Feta, spinach and potato frittata

1 h