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.
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.
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