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]
500gCooked Pumpkindrained well and mashed ( 16 oz )
½cupPlain Cottage Cheesecreamy
2TBParmesan Cheesegrated
1TBLemon Zest
100gChopped Almonds3 oz
Salt and Black Pepperto taste
16Cannelloni tubes
TOPPING:
½cupFresh Breadcrumbs
2TBParmesan Cheesegrated
2tLemon 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
Recipe Yield:
4 Servings - Main dish
8 Servings - Side dish
Nutritional values as per Main dish servings ( 4 )
Nutrition Facts
Creamy Parmesan Pumpkin Cannelloni
Amount per Serving
Calories
996
% Daily Value*
Fat
57
g
88
%
Saturated Fat
34.8
g
218
%
Polyunsaturated Fat
18.4
g
Carbohydrates
63
g
21
%
Fiber
3.6
g
15
%
Protein
12.7
g
25
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.