Pumpkin Cannelloni

Pumpkin Cannelloni
Serves 6 Prep Time 20 minutes Cook Time 35 minutes


  • 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.


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