Pumpkin, spinach and ricotta cannelloni

Pumpkin, spinach and ricotta cannelloni is not just an Italian culinary delight, but it’s a nutritious and delicious dish that can be easily prepared at home. This article delves into a step-by-step guide on how to prepare this wholesome meal. Stay tuned for the ingredients, instructions, tips, and serving suggestions that will transform your kitchen experience.

Ingredients YOU’LL NEED Pumpkin, spinach and ricotta cannelloni

• 1 Medium Pumpkin (about 2kg)
• 2 cups of Spinach (500 grams)
• 1 cup of Ricotta Cheese (250 grams)
• 12 Cannelloni Tubes
• 2 cups of Tomato Sauce (500 ml)
• 2 cups of Bechamel Sauce (500 ml)
• 1 cup of grated Mozzarella Cheese (250 grams)
• Salt and Pepper to taste

This recipe serves 4 and takes about 1 hour and 30 minutes to prepare and cook.

Nutritional Facts for PUMPKIN, SPINACH AND RICOTTA CANNELLONI

Per serving, you’ll be consuming approximately 420 calories, 18 grams of protein, 20 grams of fat, and 46 grams of carbohydrates.

how to make the Pumpkin, spinach and ricotta cannelloni

1. Preheat your oven to 375°F (190°C).
2. Peel and dice your pumpkin into small pieces.
3. Steam the pumpkin until it’s soft, then mash it and set it aside.
4. Rinse your spinach and cook it in a pan with a little bit of water until it wilts.
5. Mix your cooked spinach with the ricotta cheese and season with salt and pepper.
6. Fill your cannelloni tubes with the spinach and ricotta mixture.
7. Spread a layer of tomato sauce in a baking dish and place your filled cannelloni tubes on top.
8. Cover the tubes with the mashed pumpkin and the remaining tomato sauce.
9. Pour the bechamel sauce over the top and sprinkle with the grated mozzarella cheese.
10. Bake in the oven for about 30 minutes or until the cheese is golden brown and bubbly.

Tips for PUMPKIN, SPINACH AND RICOTTA CANNELLONI

1. You can use a piping bag to fill your cannelloni tubes with the spinach and ricotta mixture.
2. For a creamier texture, you can add a little bit of the bechamel sauce to your spinach and ricotta mixture.
3. If you want your pumpkin, spinach and ricotta cannelloni to have a bit of a kick, you can add a pinch of red pepper flakes to your tomato sauce.

Serving Suggestions for PUMPKIN, SPINACH AND RICOTTA CANNELLONI

This pumpkin, spinach and ricotta cannelloni is best served hot straight from the oven. Pair it with a fresh, crisp salad for a balanced meal.