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Pumpkin Cannelloni
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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
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

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
madeWith Product
i

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.

madeWith Product
i

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.

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
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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
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