Delicious pumpkin filled cannelloni baked in a creamy tomato sauce and a crunchy topping
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 my husband and son 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 !