6. Pumpkin Cannelloni
If you are a huge cannelloni lover, pumpkin cannelloni is a must-try. Instead of stuffing your cannelloni with ricotta cheese, try out the pumpkin filling. It’s cheap, quick and simple and doesn’t require exquisite ingredients.
- Cuisine: American;
- Category: Main dish;
- Serves: 4;
- Prep Time:20 min;
- Cook time:1 hr 30 min;
- Nutrition Per Serving: 330;
- 1½ lb. pumpkin
- 3/4 cup water
- 1/4 cup pasta water
- 1½ tbsp. extra-virgin olive oil
- 1½ tsp. finely chopped fresh spinach, basil, sage or parsley
- 6 tbsp. unsalted butter
- ¼ tsp. salt
- ½ tsp. freshly ground pepper
- 1 package oven-ready lasagna sheets
Peel and dice the pumpkin, place in a large pan with water and cook over medium heat for 20-25 minutes, or until tender. Make the mashed pumpkin. Add salt, pepper, and finely chopped fresh spinach, basil, sage or parsley to it.
Boil a large pot of water. Cook lasagna sheets for about 2 minutes, or until tender. Place on the plate and drizzle with olive oil to prevent sticking.
Preheat oven to 350°F. Brush a medium baking sheet with 1⁄2 teaspoon of the oil. Add the pumpkin filling to center of each lasagna sheet, roll into cannelloni tubes, place them on the baking sheet, cover your cannelloni with pasta water and the baking sheet with the foil. Bake for 25-30 minutes or until top golden.