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Creamy Parmesan Pumpkin Cannelloni

Creamy Parmesan Pumpkin Cannelloni has delicious pumpkin filling baked in a creamy tomato sauce – all topped with a crunchy Parmesan topping [side or meatless main dish]

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 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.

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 Sun Dried Tomatoes. And it won’t be the last – this sauce alone, can be used in so many dishes.

Think something like cauliflower with a generous sauce layer and some kind of crunch. Or how about chicken covered in the tomato sauce and then baked to a juicy tender delight !

Delicious pumpkin filled cannelloni baked in a creamy tomato sauce and a crunchy topping #MeatlessDish #SideDish #PumpkinRecipe #Cannelloni

Do try this recipe for your next Meatless Monday main dish ! It is surprisingly delicious and especially meat lovers would also enjoy this pasta.

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More Pumpkin recipes you might like:

Creamy Parmesan Pumpkin Cannelloni

Yield: 4 Servings

Creamy Parmesan Pumpkin Cannelloni

Creamy Parmesan Pumpkin Cannelloni

Creamy Parmesan Pumpkin Cannelloni has delicious pumpkin filling baked in a creamy tomato sauce - all topped with a crunchy Parmesan topping [side or meatless main dish]

Prep Time 10 minutes
Cook Time 10 minutes
Bake Time 35 minutes
Total Time 55 minutes

Ingredients

SAUCE:

  • 3 TB Unsalted Butter
  • 2 cups Fresh Cream (Whipping Cream/Double Cream)
  • 100 g Sun Dried Tomatoes, drained, pureed ( 3 oz )
  • 1/4 cup Parmesan Cheese, grated

FILLING:

  • 500 g Cooked Pumpkin, drained well and mashed ( 16 oz )
  • 1/2 cup Plain Cottage Cheese, creamy
  • 2 TB Parmesan Cheese, grated
  • 1 TB Lemon Zest
  • 100 g Chopped Almonds ( 3 oz )
  • Salt and Black Pepper, to taste
  • 16 Cannelloni tubes

TOPPING:

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

Instructions

  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: Combine 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

Notes

Recipe Yield:

  • 4 Servings - Main dish
  • 8 Servings - Side dish

Nutritional values as per Main dish servings ( 4 )

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Nutrition Information

Yield

4

Amount Per Serving Calories 996Total Fat 57gSaturated Fat 34.8gUnsaturated Fat 18.4gCarbohydrates 63gFiber 3.6gProtein 12.7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Serve immediately as a main dish or as a side.

LINDA

Don’t forget to PIN !

Creamy Parmesan Pumpkin Cannelloni has delicious pumpkin filling baked in a creamy tomato sauce - all topped with a crunchy Parmesan topping [side or meatless main dish] #PumpkinSide #MeatlessDinner #PumpkinPasta #EasyPumpkinPasta

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fromcalculustocupcakes

Tuesday 26th of August 2014

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

Michelle Meche

Sunday 24th of August 2014

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.

Mel@Mellywood's Mansion

Wednesday 20th of August 2014

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.

Dee M

Wednesday 20th of August 2014

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

kristi dominguez

Wednesday 20th of August 2014

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

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