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]
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 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 !
Do try this recipe for your next Meatless Monday main dish ! It is surprisingly delicious and especially meat lovers would also enjoy this pasta.
More Pumpkin recipes you might like:
Creamy Parmesan Pumpkin Cannelloni
Creamy Parmesan Pumpkin Cannelloni
Ingredients
SAUCE:
- 3 TB Unsalted Butter
- 2 cups Fresh Cream Whipping Cream/Double Cream
- 100 g Sun Dried Tomatoes drained, pureed ( 3 oz )
- ¼ cup Parmesan Cheese grated
FILLING:
- 500 g Cooked Pumpkin drained well and mashed ( 16 oz )
- ½ 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:
- ½ cup Fresh Breadcrumbs
- 2 TB Parmesan Cheese grated
- 2 t Lemon Zest
Instructions
- Pre-heat the oven to 160 deg C (325 deg F) – spray a medium oven dish with cooking oil
- 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
- FILLING: Mix all the ingredients – fill the Cannelloni tubes and arrange in a single layer in the oven dish – pour sauce over
- TOPPING: Combine all 3 ingredients and sprinkle over sauce
- 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
- 4 Servings - Main dish
- 8 Servings - Side dish
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](https://www.withablast.net/wp-content/uploads/2014/08/Creamy-Parmesan-Pumpkin-Cannelloni-P-640x1456.jpg "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")
This sounds wonderful! Thanks for sharing with Foodie Friends Friday.
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.
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.
I love pumpkin, and this sounds so good! I can't wait to try it. Thanks so much for sharing at Snickerdoodle! 🙂
Ahhh Linda! Every week–you never disappoint! This looks delish! Thank you bunches for linking up and partying with us!
Creamy pumpkin, yum…you 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 🙂
I found you on the Marvelous Monday Linky Party. Your pumpkin cannelloni sounds wonderful. Perfect for fall.
Oh I so pinned this! YOu know I love pumpkin and cannelloni, so this is perfect for me and perfect for fall!