Tasteful Pumpkin, ricotta & basil cannelloni Recipe

The ultimate cool-weather comfort food, this cheesy pasta bake, served piping hot from the oven, is ideal for filling up hungry tummies.
Pumpkin, ricotta & basil cannelloni
Prep Time : 0:30 | Cook Time : 0:50 | Total Time : 1:20 | Serving : 6 person.


  • 800g Butternut pumpkin, peeled, deseeded, coarsely chopped

  • 400g fresh ricotta

  • 1/2 cup fresh basil leaves, chopped

  • 45g (1/4 cup) toasted pine nuts

  • 40g (1/2 cup) finely grated parmesan

  • 1 x 737g btl basil & tomato pasta sauce

  • 200g instant cannelloni

  • 100g (1 cup) coarsely grated mozzarella


  • 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.

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