Low Fat Pumpkin & Spinach Cannelloni (Vegetarian Too!)

  1. Peel and deseed pumpkin; cut into pieces.
  2. On flat plate, cover pumpkin with oval dish or cling wrap and place in microwave 10 minutes; mash.
  3. Reserve 1/4 cup ricotta.
  4. In bowl, combine rest of ricotta, pepper, nutmeg and ginger.
  5. NOTE: I had spinach ricotta on hand; more than ok to just use low-fat ricotta.
  6. Add egg, egg white and pumpkin to ricotta mixture and combine well.
  7. Spoon mixture into tubes.
  8. NOTE: Can use ziplock bag with small hole on end (filled with mixture) to fill tubes to make it easier or simply use bigger tubes :).
  9. NOTE: I used instant tubes no pre cooking necessary to make it faster and easier to prepare.
  10. In baking dish, place 1/4 cup passata and 1/2 cup water.
  11. NOTE: This sauce is very thin; if you like a thicker type sauce, use pasta sauce of your choice.
  12. Place filled tubes in bottom of pre-sprayed baking dish.
  13. Top with 1/2 cup reserved ricotta.
  14. Add 1/2 cup water on top.
  15. Bake covered for 15 minutes.
  16. Uncover and bake for an additional 15-20 minutes.
  17. NOTE: Tubes should be soft and cheese is lightly brown.
  18. ENJOY!
  19. NOTE: I serve with bed of rocket, feta cheese and tomato with 1 teaspoon balsamic vinegar.

pumpkin, parsley, nutmeg, ginger, black pepper, egg, egg, cannelloni tubes, passata, water, cooking spray

Taken from www.food.com/recipe/low-fat-pumpkin-spinach-cannelloni-vegetarian-too-225094 (may not work)

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