4.3
(20)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Place the pumpkin in a medium saucepan. Cover with cold water. Bring to a simmer over medium-high heat. Cook for 10 minutes or until tender. Drain and return to the pan. Mash. Transfer to a large bowl and set aside to cool slightly. Wipe the pan clean.
Step 2
Heat the oil in the saucepan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato and chilli. Bring to the boil. Season with salt and pepper. Spread 3/4 cup of the tomato mixture over the base of a 20 x 30cm (base measurement) ovenproof dish.
Step 3
Add the spinach, ricotta and nutmeg to the pumpkin. Season with salt and pepper and stir until well combined.
Step 4
Preheat oven to 180°C. Place the pumpkin mixture in a piping bag. Fill 1 cannelloni tube with pumpkin mixture. Place, in a single layer, in the prepared dish. Repeat with the remaining cannelloni tubes and pumpkin mixture.
Step 5
Pour the remaining tomato mixture over the cannelloni. Sprinkle with the mozzarella and pine nuts. Bake in oven for 40 minutes or until golden.
Your folders
taste.com.au
3.5
(2)
90 minutes
Your folders
taste.com.au
4.5
(31)
70 minutes
Your folders
taste.com.au
4.6
(16)
45 minutes
Your folders
sugarlovespices.com
5.0
(10)
45 minutes
Your folders
taste.com.au
4.2
(18)
45 minutes
Your folders
bbcgoodfood.com
40 minutes
Your folders
recipetineats.com
5.0
(92)
35 minutes
Your folders
simple-veganista.com
50 minutes
Your folders
elavegan.com
5.0
(13)
30 minutes
Your folders
taste.com.au
4.4
(20)
65 minutes
Your folders
womensweeklyfood.com.au
45 minutes
Your folders
taste.com.au
4.3
(3)
245 minutes
Your folders
insidetherustickitchen.com
4.9
(15)
40 minutes
Your folders
insidetherustickitchen.com
Your folders
jamieoliver.com
Your folders
plantbasednews.org
45 minutes
Your folders
curiouscuisiniere.com
60 minutes
Your folders
taste.com.au
4.7
(7)
50 minutes
Your folders
delicious.com.au
4.0
(1)
65 minutes