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Pumpkin Cannelloni
Pumpkin Cannelloni

Pumpkin Cannelloni

13 Review(s)
Cook Minutes 55 Min
Prep : 20 minutes Cook: 35 minutes
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An Italian favourite – so relax, put on some opera, and enjoy.

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What do I need ?
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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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How do I make it ?
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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.
Kraft Kitchen Tips!
The pumpkin must be dry and not wet once mashed. Used crown or buttercup pumpkin for best results.
Made With
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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 image

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.
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