• 500 g pumpkin, roasted or microwaved*
  • 250 g pottle Tararua Cottage Cheese
  • ¼ cup chopped fresh basil or parsley, or use 1 Tbsp dried
  • 2 eggs
  • salt and pepper
  • 20 (approx) cannelloni tubes
  • 2 x 400 g cans Wattie's Pesto Style Tomatoes
  • Wattie's Tomatoes Italian Style
  • ½ cup grated cheese

Preheat oven to 180°C.

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 Style Tomatoes over the top of the cannelloni tubes and sprinkle with the grated cheese.

4. Bake for 35 minutes until the pasta is cooked and top golden.

Top Tips

The pumpkin must be dry and not wet once mashed. Used crown or buttercup pumpkin for best results.

Made With

Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.

Italian Style Tomatoes

Ripened on the vine under the Hawke’s Bay sun, Wattie’s Italian Style Tomatoes are blended with oregano, basil, thyme and marjoram.

Rate and Review

13 Ratings

Reviews (13)

N's Review | Rating

A great recipe, especially considering all of the WW ingredients. I like to serve this with a green salad

Gabrielle's Review | Rating

can use cream cheese instead of the cottage cheese, works well

Rebecca's Review | Rating

This is a great meal to make when you are on a diet really fills you up for a few calories or WW points

Penelope's Review | Rating

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

Jamie's Review | Rating

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.

Darcie's Review | Rating

Delicious I'm going for doubles.

Kerrianne's Review | Rating

Excellent lasagne. The whole family enjoyed it

Lauren's Review | Rating

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.

Vivienne's Review | Rating

Yip really loved it. I added chopped up ham steak to mixture prior to filling cannelloni. Nice extra.

Geraldine's Review | Rating

Really tasty dish, thoroughly enjoyed by dinner guests and delicious the next day warmed through

Katrina's Review | Rating

Hi does anyone have any tips for filling the canneloni tubes - I don't have proper piping bags, any alternatives???

Val's Review | Rating

very nice i used flavoured cottage cheese i will make this again it is so easy better than using mince much more flavour

Mia Blatchford's Review | Rating

I like to buy fresh lasagne sheets that I lay on the bench, lay a decent blob of filling along one end, roll up and cut the pasta when you have a nice tube. WAY easier than filling the normal dried canelloni tubes.