Spinach, pumpkin and ricotta cannelloni

Spinach, pumpkin and ricotta cannelloni is a delightful dish that combines the creaminess of ricotta, the sweetness of pumpkin, and the earthy tones of spinach. This Italian-inspired dish not only pleases the palate but is also a nutritional powerhouse. Dive into the world of this delectable dish and learn how to master its preparation.

Ingredients for Spinach, pumpkin and ricotta cannelloni:

• Spinach – 2 cups (500 ml)
• Pumpkin puree – 1 cup (240 ml)
• Ricotta cheese – 1 1/2 cups (360 ml)
• Cannelloni tubes – 10 pieces
• Olive oil – 2 tbsp (30 ml)
• Salt – to taste
• Black pepper – to taste
• Tomato sauce – 2 cups (500 ml)
• Grated mozzarella cheese – 1 cup (240 ml)
• Nutmeg – a pinch
• Garlic – 2 cloves, minced

Time:

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 1 hour

Serves: 4

Nutritional Facts Per Serving:

• Calories: 325
• Protein: 14g
• Fat: 12g
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 6g

Cooking Instructions:

1. Start by preheating your oven to 375°F (190°C).
2. In a mixing bowl, combine the spinach, pumpkin puree, and ricotta cheese.
3. Season the mixture with salt, pepper, and a pinch of nutmeg.
4. Take a cannelloni tube and carefully stuff it with the spinach, pumpkin, and ricotta mixture.
5. In a baking dish, spread a layer of tomato sauce.
6. Arrange the stuffed cannelloni tubes on top of the sauce.
7. Drizzle with olive oil and sprinkle minced garlic over the top.
8. Pour the remaining tomato sauce over the cannelloni.
9. Sprinkle the grated mozzarella cheese evenly over the top.
10. Bake in the oven for about 35-40 minutes or until the cheese is golden and bubbly.

Tips:

1. For a richer flavor, consider roasting the pumpkin before pureeing.
2. Ensure the spinach is well-drained to avoid a watery filling.
3. Using fresh ricotta can make a significant difference in taste.
4. If cannelloni tubes are unavailable, large pasta shells or lasagna sheets can be substituted.

Serving Suggestions:

• Spinach, pumpkin and ricotta cannelloni pairs beautifully with a simple green salad.
• Drizzle with a touch of olive oil and balsamic vinegar for added flavor.
• Consider a sprinkle of fresh basil or parsley before serving to add color and a fresh aroma.

Eating Spinach, pumpkin and ricotta cannelloni is a journey through Italy from the comfort of your home. Its melding flavors promise a symphony in your mouth, with each ingredient shining in its right. Perfect for a weekend family dinner or a festive gathering, this dish is sure to win hearts!

SPINACH, PUMPKIN AND RICOTTA CANNELLONI

Spinach, pumpkin and ricotta cannelloni is a delightful dish that combines the creaminess of ricotta, the sweetness of pumpkin, and the earthy tones of spinach. This Italian-inspired dish not only pleases the palate but is also a nutritional powerhouse. Dive into the world of this delectable dish and learn how to master its preparation.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Nutritions

Nutrition Facts

SPINACH, PUMPKIN AND RICOTTA CANNELLONI

Amount per Serving

Calories

325

% Daily Value*

Fat

 

12

g

18

%

Carbohydrates

 

42

g

14

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

14

g

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Spinach – 2 cups 500 ml
• Pumpkin puree – 1 cup 240 ml
• Ricotta cheese – 1 1/2 cups 360 ml
• Cannelloni tubes – 10 pieces
• Olive oil – 2 tbsp 30 ml
• Salt – to taste
• Black pepper – to taste
• Tomato sauce – 2 cups 500 ml
• Grated mozzarella cheese – 1 cup 240 ml
• Nutmeg – a pinch
• Garlic – 2 cloves minced

Instructions

• Start by preheating your oven to 375°F (190°C).
• In a mixing bowl, combine the spinach, pumpkin puree, and ricotta cheese.
• Season the mixture with salt, pepper, and a pinch of nutmeg.
• Take a cannelloni tube and carefully stuff it with the spinach, pumpkin, and ricotta mixture.
• In a baking dish, spread a layer of tomato sauce.
• Arrange the stuffed cannelloni tubes on top of the sauce.
• Drizzle with olive oil and sprinkle minced garlic over the top.
• Pour the remaining tomato sauce over the cannelloni.
• Sprinkle the grated mozzarella cheese evenly over the top.
• Bake in the oven for about 35-40 minutes or until the cheese is golden and bubbly.

Notes

TIPS:

1. For a richer flavor, consider roasting the pumpkin before pureeing.
2. Ensure the spinach is well-drained to avoid a watery filling.
3. Using fresh ricotta can make a significant difference in taste.
4. If cannelloni tubes are unavailable, large pasta shells or lasagna sheets can be substituted.

SERVING SUGGESTIONS:

• Spinach, pumpkin and ricotta cannelloni pairs beautifully with a simple green salad.
• Drizzle with a touch of olive oil and balsamic vinegar for added flavor.
• Consider a sprinkle of fresh basil or parsley before serving to add color and a fresh aroma.