Pumpkin and Ricotta Cannelloni dinner-2-225x300 Prep time: 20 minutes Cook time: 50 minutes Serves 4-6 Ingredients 12 cannelloni sheets or tubes 2 carrots 2 cups of chopped pumpkin 250 grams of reduced fat ricotta 1 can of diced tomatoes 1 cup of water or stock 2 cups of water ½ cup of parmesan cheese 1 onion 1tbs of olive oil 1 handful of fresh herbs 1 tsp of nutmeg Salt and pepper Directions 1.Pan fry the chopped onion with the oil 2.When fragrant add chopped carrots and chopped pumpkin. 3.Add 2 cups of water, bring to boil and simmer for 10 minutes or until cooked through 4.Let cool slightly and then mash 5.In a bowl mashed carrot and pumpkin, ricotta and chopped herbs and spices. Season with salt and pepper 6.In a large cup, mix the canned tomato and the cup of water or stock together 7.In a baking dish add 1/3 of the tomato mixture onto to the base to ‘line’ it 8.Using roughly 2 tbs of ricotta mixture, roll or stuff the pasta sheets or tubes. Place them one at a time on the tomato mixture in the baking dish 9.When finished spoon the remaining tomato mixture over the pasta 10.Sprinkle the parmesan over the top 11.Cover with alfoil and bake for 20 minutes in a 180 degree celcius oven 12.Uncover and bake for further 20 minutes 250 calories per serve
Posted on: Sun, 25 Jan 2015 07:43:39 +0000