Pumpkin and corn cannelloni

Photographer: Carolyn Robertson

Serves: 4

Time to make: 55 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

500g pumpkin, peeled, cubed

1 cup frozen corn sweetcornXkernels

250g extra-light ricotta or cottage cheese

2 eggs

1 tablespoon dried oregano

¼ cup chopped nuts such as hazelnuts, almonds, pecans

4 fresh lasagne sheets

2 x 400g cans flavoured chopped tomatoes

½ cup grated fresh mozzarella or reduced-fat cheddar cheese

Instructions

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1 Preheat oven to 180°C. Place pumpkin pieces in a microwave dish, cover and cook in microwave on high for 6 minutes. Allow to cool.

2 Mash pumpkin with a fork. Combine with corn, ricotta, eggs oregano and nuts. Line an oven dish with baking paper. To make cannelloni, place one-quarter of the pumpkin mixture along the short side of a lasagne sheet, roll up and place in prepared oven dish. Repeat with the remaining sheets and filling.

3 Pour canned tomatoes and their juice onto cannelloni and sprinkle with grated cheese.

4 Bake for 35 minutes until pasta is cooked and cheese is golden brown. Serve on a bed of lettuce.

Variations

Make it gluten free: Use gluten-free lasagne sheets and check canned flavoured tomatoes are gluten free.

HFG tip

Make sure pasta sheets are totally covered with tomatoes otherwise they will end up crispy and undercooked.

Nutrition Info (per serve)

Calories 509 cal

Kilojoules 2130 kJ

Protein 27 g

Total fat 14 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 13 g

Dietary fibre 8 g

Sodium 540 mg

Calcium 380 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.