Pumpkin and ricotta cannelloni

As we head into spring and want to spend more time outside than in the kitchen, here’s an easy and delicious meal for the family. Try this tasty cannelloni recipe from Dairy Australia.

Ingredients

350g fresh reduced fat ricotta cheese 
2 spring onions, chopped 
1 1/4 cups grated pumpkin 
1 small zucchini, grated 
1/3 cup finely grated parmesan cheese 
1 egg, lightly beaten 
1 1/2 teaspoons fresh thyme leaves, chopped 
1 teaspoon grated lemon rind 
freshly ground black pepper, to taste 
3 fresh lasagne sheets 
500ml tomato passata (Italian tomato cooking sauce) 
1 cup reduced fat mozzarella cheese 
crisp green salad, for serving

Directions

1. Combine ricotta, spring onions, pumpkin, zucchini, 1/4 cup parmesan, egg, thyme, lemon and season to taste.
2. Lay a lasagne sheet on a clean bench and cut in half to form 2 squares. Spread 1/2 cup ricotta mixture along one edge of the sheet and roll to enclose. Repeat with remaining sheets and ricotta mixture
3. Spread 1/4 cup sauce over the base of a large baking dish and snuggly fit in each of the cannelloni. Spread with remaining sauce.
4. Sprinkle mozzarella and remaining parmesan over the cannelloni and bake at 180°C for 30-45 minutes until golden and cooked through. Stand for 10 minutes before serving with a crisp green salad.

Tips: Try using cheddar cheese if you don’t have mozzarella in the fridge. This recipe can also be frozen. Be sure to thaw it completely before reheating/cooking.