Pumpkin and ricotta cannelloni (Skinnymixers)

Pumpkin and ricotta cannelloni (Skinnymixers)

4.7 253 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...

Salmon and fennel risotto

30 min

Pine nut and currant rissoles (Mark LaBrooy)

55 min

Lamb spezzatino

1 h 45 min

No waste vegetable stock concentrate

25 min

Warm Mediterranean couscous salad

30 min

White fish and lemon risotto

30 min

Sweet potato frittata with coriander chilli sauce

1 h 35 min

Mexican one-pot pasta

30 min

Breakfast bars

1 h 10 min

Barley, bacon and chorizo soup

50 min

Sweetcorn fritters with chilli jam and avocado cream

1 h 5 min

Cypriot grain salad

45 min