Pumpkin, Pea & Ricotta Cannelloni

SERVES 4 PREPARATION 15 MINUTES COOKING 30 MINUTES

1½ tablespoons olive oil 250g pumpkin, finely chopped 1 onion, finely chopped 2 garlic cloves, crushed 1 cup firm ricotta ½ cup frozen peas, thawed,

roughly mashed 4 fresh lasagne sheets, halved

widthwise (see tip) 500g jar tomato pasta sauce

cup hot water ½ cup grated tasty cheese mixed salad leaves to serve

1. Preheat oven to 180°C. Lightly grease a 20cm x 30cm ovenproof baking dish. 2. In a frying pan, heat oil on medium. Cook pumpkin for 3-4 minutes until softened and golden. Add onion and garlic, then cook, stirring, for 2 minutes until tender. Transfer to a bowl to cool slightly. Stir ricotta and peas through. Season to taste. 3. Spoon ¼ cup of filling onto centre of each pasta sheet, then roll into a cylinder. Place seam-side down in dish. 4. In a bowl, combine pasta sauce and water, then pour over pasta. Sprinkle with cheese. 5. Bake for 15-20 minutes until bubbling and golden. Serve salad leaves.

Top tip

You can use instant cannelloni shells. Brush with a little hot water before filling and baking to start the cooking process.