Pumpkin and ricotta cannelloni (Skinnymixers)

Pumpkin and ricotta cannelloni (Skinnymixers)

4.7 257 ratings

Prep. 25 min

Total 1 h 20 min

6 portions

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

Shredded chicken satay pad Thai (Noni Jenkins)

40 min

Chicken Katsu Sandwich Sushi (Onigirazu)

1 h 30 min

Butternut and bacon macaroni cheese

1 h 30 min

Rice salad

1 h

All-in-one creamy vegetable pasta (Diabetes)

40 min

Leek, chilli and chorizo sauce

40 min

Pastitsio

1 h 30 min

Steamed eggplant and ricotta lasagne

1 h 25 min

Risotto with lemon, thyme and feta

30 min

Salmon and mushroom rice

40 min

Ravioli with zucchini sauce

35 min

Chilli crab pasta

35 min

Show all