PUMPKIN, SPINACH & RICOTTA CANNELLONI
PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING) SERVES 4
400g pumpkin, chopped coarsely 200g frozen spinach, thawed 200g firm ricotta
12 cannelloni tubes
2⅔ cups (700g) bottled tomato
½ cup (60g) coarsely grated
½ cup (40g) finely grated
1 Preheat oven to 200°C/180°C fan. Grease a shallow 1.5-litre (6-cup) ovenproof dish.
2 Steam or microwave pumpkin until tender; drain. Mash pumpkin in a medium bowl until smooth; cool. 3 Squeeze excess liquid from spinach; chop coarsely. Stir spinach and ricotta into pumpkin; season to taste. Fill cannelloni tubes with pumpkin mixture.
4 Spread half the sauce over base of dish; top with cannelloni, in a single layer. Pour remaining sauce over cannelloni; sprinkle with combined cheddar and parmesan.
5 Cover dish with foil; bake for 35 minutes. Uncover; bake for a further 20 minutes or until the cannelloni are tender and cheese is browned lightly.