Pumpkin and corn cannelloni
(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.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 8g
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.
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