Step 1

Cook pumpkin in a medium saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Mash until smooth. Transfer to a large bowl. Set aside to cool slightly.

Step 2

Add ricotta, basil, pine nuts and parmesan to the pumpkin. Season with salt and pepper. Stir until well combined.

Step 3

Preheat oven to 180°C. Spread 250ml (1 cup) of the pasta sauce over the base of a square 20cm (base measurement) baking dish.

Step 4

Place the pumpkin mixture into a piping bag fitted with a 2cm-wide plain nozzle. Pipe the pumpkin mixture into the cannelloni tubes. Place the cannelloni, in 2 layers, on top of the sauce. Pour over remaining pasta sauce. Top with the mozzarella.

Step 5

Bake for 40 minutes or until golden. Set aside for 5 minutes to cool slightly before serving.