Roasted pumpkin, leek and mushroom cannelloni
(at time of publication)
Ingredients
- spray oil
- 1 leek, white part only, thinly sliced
- 300g button mushrooms, wiped clean, sliced
- 2 cloves garlic, minced
- 100g baby spinach, plus 50g extra, to serve
- 275g (reserved) roasted pumpkin (from Day 3 recipe, see tips) or 600g pumpkin, roasted (makes 275g roasted pumpkin)
- ½ cup (120g) reduced-fat ricotta cheese
- 500ml passata or salt-reduced tomato pasta sauce
- 4 fresh lasagne sheets
- 2 tablespoons finely grated fresh parmesan cheese (optional)
Instructions
1 Preheat oven to 160°C. Spray a medium-sized, non-stick frying pan with oil and set over a high heat. Add leek and cook, stirring occasionally, for 3-4 minutes or until soft. Add mushrooms to pan and cook, stirring occasionally, for 5 minutes or until golden. Add garlic and spinach to pan. Cook, stirring, for 1 more minute. Remove frying pan from heat and set aside to cool.
2 Roughly mash pumpkin. Place cool mushroom mixture in a medium-sized bowl with pumpkin and ricotta. Stir to combine filling. Spoon 2/3 cup of the pasta sauce into a 2-litre-capacity baking dish.
3 Cut each lasagne sheet in half crossways. Spoon some of the filling along centre of each half sheet and roll to enclose filling to make 8 cannelloni.
4 Place cannelloni, seam-side down, in prepared baking dish. Cover with remaining pasta sauce and sprinkle with parmesan (if using). Bake for 25 minutes or until cannelloni are cooked.
5 Place 2 cannelloni on each serving plate and serve with extra spinach.
Variations
Make it gluten free: Use gluten-free pasta.
HFG tip
This recipe is part of our 7 days, 7 dinners feature – make dinners for a week easily, including ‘make ahead’ components to be used in other dishes.
Day 1: Chicken, lentil and kumara curry
Day 2: Meatballs in tomato and eggplant sauce with couscous
Day 3: Roasted pumpkin soup with hazelnut and parmesan toasts
Day 4: Fish stir-fry with broccoli and ginger
Day 5: Roasted pumpkin, leek and mushroom cannelloni (above)
Day 6: Chicken, eggplant and capsicum bake with cauliflower mash
Day 7: Spiced pilaf with meatballs, currants and baby spinach
Nutrition Info (per serve)
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Calories 290cal
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Kilojoules 1210kJ
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Protein 14g
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Total fat 8g
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–Saturated fat 2g
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Carbohydrates 35g
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–Sugars 14g
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Dietary fibre 10g
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Sodium 560mg
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Calcium 200mg
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Iron 4mg
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