Pumpkin and corn cannelloniReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free lasagne sheets and check canned flavoured tomatoes are gluten free.
Make sure pasta sheets are totally covered with tomatoes otherwise they will end up crispy and undercooked.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 8g
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