Baked pumpkin cannelloni18

Posted on April 29, 2011 by ChristieDinner Time, Vegetarian

Sorry if you’ve turned up here looking for Royal Wedding themed food. You’re not going to find it!

Instead, you get this fairly ugly looking cannelloni, but don’t judge this dish by it’s cover because it’s actually very yummy.

This is the last recipe I have developed for Vitasoy and is an easy mid-week family meal. I hope you’ll consider making it on a Monday and participate in the Meatless Monday campaign to help reduce your carbon footprint and improve your health with at least one vegetarian meal a week.

It is also fantastic heated up the next day, that is, if there’s any left!

Have a great weekend, Christie x

Baked pumpkin cannelloni recipe

serves 4

Filling
900g pumpkin (raw weight with skin on)
2 tablespoons olive oil
300g fresh ricotta cheese
½ cup Vitasoy Calci-Plus Soy Milk (or pouring cream)
Pinch of cinnamon
½ lemon, juiced and zested

Sauce
2 tablespoons olive oil
1 brown onion, diced
2 cloves of garlic, finely chopped
400g can chopped tomatoes
1 tablespoon tomato paste

Assembly
6 fresh lasagna sheets (about 20cm long each)
50g cheddar cheese, grated

Method

1. Preheat the oven to 180C. Cut the pumpkin into large 5cm wide wedges, leaving the skin on. Arrange the wedges on a non-stick baking sheet and drizzle with olive oil. Bake for 30-40 minutes until the pumpkin is very soft.

2. While the pumpkin is baking, make the sauce. Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook gently until translucent, about 5 minutes, then add the garlic and cook for a further 2 minutes until the onion starts to brown at the edges. Add the can of tomatoes and then fill the empty can with water and add that too. Season with salt and pepper and stir in the tomato paste, then simmer for 20 minutes until thickened and reduced by about a third.

3. Remove the skin from the cooked pumpkin and place the flesh into a large mixing bowl. This is easy to do by using a spoon to scoop the flesh away from the skin. Add the ricotta, soy milk, cinnamon, lemon juice and zest to the bowl. Season with salt and pepper and mix thoroughly to combine all the ingredients.

4. Divide the pumpkin mixture into six even portions. Lay the fresh lasagna sheets on your workbench and spoon the mixture evenly onto each one down the centre. Roll them up to form a cylinder.

5. Spoon a third of the sauce into a baking dish large enough to fit all the cannelloni snugly in a single layer. Top with the remaining sauce and sprinkle with cheese. Bake for 30-40 minutes until cooked through and the cheese is melted and bubbling.

  • Not sure stuffing something with cheese will reduce my carbon footprint ;)

    Ahh well :)

  • Hey Fiona, Better than a big hunk of meat! I think… Christie :)

  • I am pretty sure between my friends and I, there will be nothing left for a tomorrow. This is just oozing with color and it looks healthy too , like an omelet. ;) I am definitely giving it a try this Sunday. Cheers!

  • Yum roasted pumpkin is the best!

  • This sure looks like comfort food to me! The best bits are always the crunchy brown parts, yummm…

  • i now know what to make with my leftover pumpkin filling from my tortellini last night :) looks delish!

  • Yum- you don’t need meat at all- I want to try some of this right now!

  • Love baked pumpkin cannelloni! Baking the pumpkin just gives it such a lovely flavour.

  • When adding the can of chopped tomatoes, do you suggest adding the tomato/canning liquid instead of pre-draining it?

    • Hi Ashley,

      Yes. You add the canned chopped tomatoes and the juice they are in.

      Good luck with the recipe! Christie

  • Nemo

    These look great!

    How do you roll up fresh lasagne sheets? Aren’t they hard? Do you boil them first to soften them?

    • Hi Nemo, Fresh lasagne sheets are soft and pliable and found in the refrigerator section of the supermarket. The hard ones that need to be boiled are the dried sheets found in the pasta aisle. Hope that helps! Christie

  • Frances

    Hello, these look great! However where I live it’s very hard to find canned tomatoes, and impossible, as far as I know, to find fresh pasta. Can fresh tomatoes be substituted, and if so, equal weight, 400 g? Can presoaked or precooked lasagne be used? Thanks!

    • HI Frances,

      Yes you can substitute 400g of fresh diced tomatoes, simply simmer the sauce until very thick and pulpy. You can also use dried lasagne sheets just make sure you boil them until al dente (about 3/4 cooked) and lay on clean tea towels or paper towels to add the filling and roll up.

      Best of luck! Would love to hear how you go.

      Cheers,
      Christie

  • Hi Christie, this looks so good, I’m desperate to make it. Can you just clarify one thing? With the tomato sauce, you make one layer of sauce in a dish, then lay the rolled pumpkin logs over that, then top with the rest of the sauce? So sauce is on bottom and top of dish with pumpkin rolls in the middle?
    Sorry to be such a dodo, just want to make sure I assemble it right before I give it a try.

    Lovely site by the way.

    • Yes that’s right! Would love to hear how it turns out for you!

  • Just finished – delicious! I added a little steamed spinach to the pumpkin mix, and added a good few dollops of leftover pesto over the top of the tomato. Used a spoonful of yoghurt instead of soy milk. It was fantastic Christie and I will do it again. Oh and I bought cannelloni sheets from the supermarket, & it made 10 rolls (and q a bit of pumpkin mix leftover) – sorry for the ramble. I reckon the lemon is a standout touch – exactly right. Thanks again.

  • Looks divine! My other half has been on a recent health kick to increase the vegetable component of his diet to at least 80% – and this recipie will be sure to please …thanks!

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