Roast Pumpkin, Spinach + Ricotta Cannelloni with Cauliflower Sauce

Finger, Fork & Knife

Pasta based dishes are great when you’re cooking for a hungry crowd. Quick, filling, inexpensive, and the perfect black canvas to build on, lasagne sheets can be rolled, filled, and baked to create stuffed-tubes of pure deliciousness.

Since it is winter here in Australia, I gave this traditional Italian dish a seasonal twist and filled the wholemeal cannelloni with vibrant butternut pumpkin.

Sweet, nutty, and rich, the pumpkin is lifted by the addition of ricotta, lemon, spinach, and plenty of fresh parsley. I also avoided fussing about with a true béchamel sauce and made a simple cauliflower sauce to top the pasta with.

Once filled and rolled, the cannelloni tubes are placed snugly on a bed of tomato sauce and baked in the oven until crispy and golden on top, and soft and moist at the bottom. Buon appetito!

Big thank you to Kitchenware Superstore Australia for providing the gorgeous…

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