Spinach, pumpkin and ricotta cannelloni

The best cheesy vegetarian cannelloni. This one-tray pasta bake is low kilojoule and high fibre.

Serves: 6

Time to make: 1 hr

Hands-on time: 15 mins

Ingredients

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250g frozen spinach, thawed
2 tablespoons olive oil
1 onion, chopped
1 bunch cavolo nero, trimmed, chopped
2 cloves garlic, crushed
1 lemon, zest and juice
2 tablespoons chopped fresh dill
cracked black pepper
30g feta, crumbled
250g ricotta
¼ cup pine nuts, toasted
6 fresh lasagne sheets (250g)
500g pouch Pitango Organic Pumpkin & Ginger Soup or other fresh pumpkin soup
50g reduced-fat cheddar, grated
9 cups salad leaves, to serve
3 tablespoons vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar or lemon juice)
¹/³ cup pumpkin seeds, toasted

Instructions

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1 Preheat oven to 180°C. Grease a large 19 x 25 x 5cm baking dish. Squeeze excess moisture from spinach with paper towels.

2 In a large, heavy-based frying pan, heat olive oil. Add onion and cook, stirring, for 30 seconds. Add cavolo nero and garlic. Cook for 3-5 minutes, or until wilted. Remove from heat.

3 Stir in spinach, lemon zest, 1 tablespoon lemon juice and dill. Leave to cool slightly, season with cracked black pepper. Add feta, ricotta and pine nuts and stir to combine.

4 Divide mixture into six portions. Roll each portion in a lasagne sheet, into a log. Into the prepared baking dish, place filled logs. Spoon soup over the top. Scatter with cheddar and black pepper. Bake for 45 minutes, or until golden and bubbling.

5 Dress salad leaves with vinaigrette and scatter over pumpkin seeds. Serve cannelloni with side.

Nutrition Info (per serve)

Calories 367 cal

Kilojoules 1540 kJ

Protein 18 g

Total fat 22 g

Saturated fat 7 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 9 g

Sodium 490 mg

Calcium 390 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.