PUMP­KIN, SPINACH & RICOTTA CAN­NEL­LONI

PREP + COOK TIME 1 HOUR 30 MIN­UTES (+ COOL­ING) SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Mains -

400g pump­kin, chopped coarsely 200g frozen spinach, thawed 200g firm ricotta

12 can­nel­loni tubes

2⅔ cups (700g) bot­tled tomato

pasta sauce

½ cup (60g) coarsely grated

ched­dar cheese

½ cup (40g) finely grated

parme­san

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.

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