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August 15, 2014

Creamy Parmesan Pumpkin Cannelloni

Creamy Parmesan Pumpkin Cannelloni ~ Delicious pumpkin filled cannelloni baked in a creamy tomato sauce & a crunchy topping #MeatlessDish #SideDish #PumpkinRecipe #Cannelloni

This Creamy Parmesan Pumpkin Cannelloni can easily be served as a meatless dish or as a side dish. I was incredibly surprised at how delicious this turned out.

Not only me, but Roy and Dimitri were very impressed as well, and that means a lot. The filling is so creamy with only the slightest bit of crunch with the added chopped Almonds. Oh, and please - do not leave this out ! I think the Almonds made this dish a new favorite with my family.

Creamy Parmesan Pumpkin Cannelloni ~ Delicious pumpkin filled cannelloni baked in a creamy tomato sauce & a crunchy topping #MeatlessDish #SideDish #PumpkinRecipe #Cannelloni

Once baked, the top looked a little dry, but as you can see above, when I pulled the Cannelloni tubes apart all the creamy sauce started to burst out.

I have to admit it was a first for me to make a tomato based sauce, using Sundried Tomatoes, and it won't be the last - this sauce alone, can be used in so many dishes. I am already thinking, cauliflower with a generous sauce layer and some kind of crunch ... or chicken covered in the tomato sauce and then baked to a juicy tender delight !


4 - 6 Main Servings  /  8 - 10 Side Servings



3 TB Butter
2 cups Fresh Cream
100g Sundried Tomatoes, drained, pureed
1/4 cup Parmesan Cheese, grated


500g Cooked Pumpkin, drained well and mashed
1/2 cup Plain Cottage Cheese, creamy
2 TB Parmesan Cheese, grated
1 TB Lemon Zest
100g Chopped Almonds
Salt and Black Pepper, to taste

14 - 16 Cannelloni tubes


1/2 cup Fresh Breadcrumbs
2 TB Parmesan Cheese, grated
2 t Lemon Zest


1.) Pre-heat the oven to 160 deg C (325 deg F) - spray a medium oven dish with cooking oil.
2.) SAUCE: Add the Butter and Cream to a small saucepan - bring to a slow simmer - add the Tomatoes and cook slowly for 5 minutes - remove from heat and stir in Parmesan - set aside.
3.) FILLING: Mix all the ingredients - fill the Cannelloni tubes and arrange in a single layer in the oven dish - pour sauce over.
4.) TOPPING: Mix all 3 ingredients and sprinkle over sauce.
5.) Cover with aluminum foil and bake 25 minutes - remove the aluminum foil and bake a further 10 - 15 minutes or until the Cannelloni tubes are soft.

Serve immediately as a main dish or as a side.

Creamy Parmesan Pumpkin Cannelloni ~ Delicious pumpkin filled cannelloni baked in a creamy tomato sauce & a crunchy topping #MeatlessDish #SideDish #PumpkinRecipe #Cannelloni

Linking up with these parties - also see my Party List:
By Stephanie Lynn      


  1. Oh I so pinned this! YOu know I love pumpkin and cannelloni, so this is perfect for me and perfect for fall!

  2. I found you on the Marvelous Monday Linky Party. Your pumpkin cannelloni sounds wonderful. Perfect for fall.

  3. Creamy pumpkin, had me there. Pumpkin is one of my favourite veggies, and of course I love pasta too. This recipe sounds amazing.

    Thanks for linking up to Marvelous Monday at Smart Party Planning :-)

  4. Ahhh Linda! Every week--you never disappoint! This looks delish! Thank you bunches for linking up and partying with us!

  5. I love pumpkin, and this sounds so good! I can't wait to try it. Thanks so much for sharing at Snickerdoodle! :)

  6. Yum I still have pumpkin from the garden, do you think I could make a big batch of the filling and freeze it? I'd probably have to do the almond separate the little ones can't eat nuts but the rest of us would love it.

  7. Pumpkin paired with pasta is really good. I also like the addition of almonds too. The first dish I ever cooked was cannelloni, so I have a fondness for it.

  8. This sounds wonderful! Thanks for sharing with Foodie Friends Friday.


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