Pumpkin, ricotta and spinach cannelloni

A traditionally hearty meal is given a lighter touch, switching out mince for healthy pumpkin, ricotta and spinach. Just serve with a side salad for a delicious pasta dish.

  • 30 mins preparation
  • 1 hr 5 mins cooking
  • Serves 4
  • Print


Pumpkin, ricotta and spinach cannelloni
  • 500 gram jap pumpkin, seeded, peeled, chunks
  • 2 teaspoon olive oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 1 teaspoon mixed dried herbs, plus extra
  • 250 gram frozen spinach, drained, squeezed of excess liquid
  • 200 gram reduced fat ricotta
  • 10 dried cannelloni shells (130g)
  • 1 1/2 cup bottle tomato and chilli pasta sauce
  • 1/2 cup water
  • 1/3 cup reduced fat grated mozzarella
  • mixed leaves, micro parsley to serve


Pumpkin, ricotta and spinach cannelloni
  • 1
    Preheat oven to 200°C. Spray an 8-cup ovenproof dish with oil. Line an oven tray with baking paper.
  • 2
    Spread pumpkin on tray. Spray lightly with oil. Bake for 15-20 minutes until tender. Transfer to a large bowl to cool.
  • 3
    In a medium frying pan, heat oil on high. Saute onion and garlic for 1-2 minutes until tender. Stir in mixed herbs. Add to pumpkin with spinach and ricotta. Season, mix well.
  • 4
    Fill pasta shells with pumpkin mixture and place in dish.
  • 5
    Pour over combined passata and water and season. Cover with foil. Bake for 30 minutes. Uncover, sprinkle with cheese and bake for a further 15 minutes. Scatter with micro parsley and accompany with salad leaves.


Replace roasted pumpkin with 500g sauteed chopped mushrooms, if liked.

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