SPINACH, PUMPKIN & RICOTTA CANNELLONI

SERVES 4 PREP 30 MINS COOK 1 HOUR 5 MINS PER SERVE 1251kj COST

500g Jap pumpkin, seeded, peeled, chunks 2 tsp olive oil 1 onion, chopped 2 garlic cloves, crushed 1 tsp mixed dried herbs, plus extra 250g frozen spinach, drained, squeezes of excess liquid 200g reduced fat ricotta 10 dried cannelloni shells (130g) 1½ cups bottle tomato and chilli pasta sauce ½ cup water

cup reduced fat grated mozzarella mixed leaves, micro parsley to serve

1 Preheat oven to hot, 200°C. Spray an 8-cup ovenproof dish with oil. Line an oven tray with baking paper.

2 Spread pumpkin on tray. Spray lightly with oil. Bake 15-20 mins until tender. Transfer to a large bowl to cool.

3 In a medium frying pan, heat oil on high. Saute onion and garlic 1-2 mins until tender. Stir in mixed herbs. Add to pumpkin with spinach and ricotta. Season, mix well.

4 Fill pasta shells with pumpkin mixture and place in dish.

5 Pour over combined passata and water and season. Cover with foil. Bake 30 mins. Uncover, sprinkle with cheese and bake a further 15 mins. Scatter with micro parsley and accompany with salad leaves.