Skip to main content Search
Pumpkin and ricotta cannelloni (Skinnymixers)

Pumpkin and ricotta cannelloni (Skinnymixers)
4.7 252 ratings
Prep. 25 min
Total 1 h 20 min
6 portions
Sign up for free

Ingredients

  • pumpkin cut into cubes (1 cm)
    300 g
  • brown onion cut into quarters
    1
  • garlic cloves
    2
  • extra virgin olive oil plus an extra 2 tbsp
    20 g
  • fresh sage leaves
    3
  • canned diced tomatoes
    400 g
  • tomato paste
    50 g
  • water
    150 g
  • Vegetable stock paste (see Tips)
    30 g
  • fresh English spinach trimmed and cut into pieces (approx. 5 cm)
    50 g
  • ricotta (see Tips)
    300 g
  • salt
    ½ tsp
  • ground black pepper
    ¼ tsp
  • ground nutmeg
    ⅛ tsp
  • cannelloni shells (see Tips)
    250 g
  • pine nuts toasted, for sprinkling

Difficulty

medium

Nutrition per 1 portion

Sodium 1396.3 mg
Protein 12.4 g
Calories 1229.6 kJ / 292.8 kcal
Fat 18.6 g
Fibre 5.4 g
Saturated Fat 7 g
Carbohydrates 16.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Skinnymixers 'A Little Taste of...' 11 Recipes
Australia and New Zealand

You might also like...

Show all

3 cheese lasagne

4.0(1)

1 h 50 min

Risotto with lemon, thyme and feta

4.1(77)

30 min

Black bean spaghetti bolognese (gut health)

4.5(55)

45 min

All-in-one creamy vegetable pasta (Diabetes)

4.4(140)

40 min

Meat-free mushroom lasagne

4.6(70)

1 h 30 min

Mushroom and sun-dried tomato fettuccine

4.4(159)

35 min

Macaroni cheese with a crunchy topping

4.2(142)

1 h 10 min

South African yellow rice using rice mode

4.7(47)

20 min

Cajun pork rice

4.5(22)

1 h 15 min

Hainanese chicken rice with vegetable soup and steamed egg

4.1(74)

1 h 25 min

Brussels sprouts pasta with hazelnut dressing

4.4(28)

30 min

Carrot gnocchi with zucchini cream

4.1(136)

1 h 15 min

 Show all