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Pumpkin Cannelloni
An Italian favourite – so relax, put on some opera, and enjoy.
Makes 6
Prep Time 20 minutes
Cook Time 35 minutes
Easy
Ingredients
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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 180°C. Step 2
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. Step 3
2. Carefully fill around 20 cannelloni tubes with the pumpkin mixture and place into a large lightly greased ovenproof dish. Step 4
3. Pour the Wattie's Pesto Style or Italian Style Tomatoes over the top of the cannelloni tubes and sprinkle with the grated cheese. Step 5
4. Bake for 35 minutes until the pasta is cooked and top golden. Tips
What do I need?
Select All
1
500 g pumpkin, roasted or microwaved*
2
250 g pottle Tararua Cottage Cheese
3
¼ cup chopped fresh basil or parsley, or use 1 Tbsp dried
4
2 eggs
5
salt and pepper
6
20 (approx) cannelloni tubes
7
2 x 400 g cans Wattie's Pesto Style Tomatoes
8
Wattie's Tomatoes Italian Style
9
½ cup grated cheese
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