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

Pumpkin and ricotta cannelloni (Skinnymixers)
4.7 249 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...

Chicken laksa

4.1(91)

30 min

Gluten free shortbread

3.8(17)

1 h 35 min

Cheesy roasted vegetable muffins

4.2(5)

45 min

Breakfast bars

4.5(90)

1 h 10 min

Lamb spezzatino

4.4(89)

1 h 45 min

White fish and lemon risotto

3.6(77)

30 min

Sweetcorn fritters with chilli jam and avocado cream

4.7(108)

1 h 5 min

Barley, bacon and chorizo soup

4.6(128)

50 min

Quick beetroot relish

4.5(59)

40 min

Zucchini cheddar slice

4.3(47)

45 min

Pine nut and currant rissoles (Mark LaBrooy)

4.7(95)

55 min

Katsu chicken with cauliflower rice and pickled salad

4.3(7)

55 min