Recipes
Pumpkin Cannelloni
An Italian favourite – so relax, put on some opera, and enjoy.
Time & Serves
- Preparation time:
- Cooking time:
- Serves 6
Ingredients
- 500g roasted or microwaved* pumpkin
- 250g Tararua Cottage Cheese
- 1/4 cup chopped fresh basil or parsley or use 1 tbsp dried
- 2 eggs
- salt and pepper
- about 20 cannelloni tubes
- 2 x 400g cans Wattie's Pesto Style or Italian Seasoned Tomatoes
- 1/2 cup grated cheese
Measurement
Conversions
Method
1. Mash the cooked pumpkin and place in a bowl with the Tararua Cottage Cheese, basil or parsley, eggs and a good seasoning of salt and pepper.
2. Carefully fill around 20 cannelloni tubes with the pumpkin mixture and place into a large lightly greased ovenproof dish.
3. Pour the Wattie's Pesto Style or Italian Seasoned Tomatoes over the top of the cannelloni tubes and sprinkle with the Grated Cheese.
4. Bake at 180°C for 35 minutes until the pasta is cooked and top golden.
Tips
The pumpkin must be dry and not wet once mashed. Used crown or buttercup pumpkin for best results.
Avg. Recipe Rating 
( 12 Ratings, 2287 added this to Cookbook)
Reviews of this Recipe
very nice i used flavoured cottage cheese i will make this again it is so easy better than using mince much more flavour
This was very good to eat and also not that hard to prepare. I used the pesto tomatoes as a topping and found that I liked that flavour combo better than italian tomatoes. These are also great to freeze before topping and baking, and then just defrost, pour over the tomatoes and cheese and bake.
This is beautiful and very easy to make. I added chopped onion half way though roasting the pumpkin and then added garlic to the mix. I put one tin of tomatoes on the bootom of the dish then added the cannelloni on top. I replace a tin of tomatoes with a pasta sauce instead. Yum
use plastic bag with small hole cut in the corner for a piping bag. I normally put pumpkin in bag squeeze it all to the corner then cut small hole so it fills the tube.