Pumpkin, Spinach & Ricotta Cannelloni Recipe (Gluten-free)
Pumpkin, Spinach & Ricotta Cannelloni Recipe (Gluten-free) is a delicious filled pasta dish easily made in the Thermomix or on the stovetop. We cannot get enough of this cheesy pumpkin and spinach filling for a hit of veggies, and while it is vegetarian, it is still super satisfying! Top with cheese if you don't mind the extra calories.
Servings: 6
Calories: 289kcal
Equipment
- 1 ceramic baking dish (23 x 31 cm)
- piping bag with a plain, round nozzle (1.5 cm) if using pasta tubes and not fresh lasagna sheets
- aluminium foil
Ingredients
- 2 cloves garlic peeled
- 1 medium brown onion
- 20 g olive oil
- 3 fresh sage leaves
- 400 g tin diced tomatoes
- 50 g tomato paste
- 30 g Stock Concentrate
- 300 g pumpkin 1cm cubed
- 50 g English spinach roughly chopped (or baby spinach)
- 300 g fresh traditional ricotta from your deli counter
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 1/8 tsp ground nutmeg
- dry cannelloni tubes or fresh lasagne sheets (gluten-free if required)
Optional
- 1 handful mozzarella (grated)
Instructions
Thermo Cooker
- Add garlic and onion to mixer bowl. Chop for 3 sec/speed 8/MC on. Scrape mixer bowl down.
- Add oil and sage. Cook for 5 min/100°C or 212°F/speed 1/MC off.
- Add tomatoes, tomato paste, water and stock to mixer bowl. Place pumpkin into deep steaming tray and put in place. Cook for 15 min/steaming temp/speed 3 or until pumpkin is soft.
- Set pumpkin aside. Add a thin layer of sauce to the bottom of a large baking dish and set aside the rest of the sauce in a bowl.
- Without washing the bowl, add spinach and chop for 3 sec/speed 6/MC on.
- Add pumpkin, spinach, ricotta, salt, pepper and nutmeg. Mix for 10 sec/speed 4/MC on.
Conventional
- Place pumpkin in a saucepan and cover with water. Bring to the boil and simmer gently until tender.
- In the mean time, mince garlic and finely chop onion.
- In a saute pan, add oil. Sauté garlic, onion and sage on medium heat for 5 min or until fragrant.
- Add tomatoes, tomato paste, water and stock concentrate to sauté pan and bring to a low simmer for 10-15 min. Stirring occasionally. You can choose to blend the sauce smooth if you wish. Add a thin layer of sauce to the bottom of a large baking dish and set aside the rest of the sauce in a bowl.
- Drain pumpkin. In a blender, add pumpkin, spinach, ricotta, salt, pepper and nutmeg. Blend briefly until mixed/chopped but not smooth.
Assembly & Cooking
- Preheat fan-forced oven to 190°C or 375°F.
- Fill cannelloni tubes with ricotta mixture [see tip] and place in baking dish.
- Cover filled cannelloni with the remaining sauce over the top to ensure pasta cooks.
- Cover with Alfoil and cook for 35–40 min or until cooked. You may wish to top with cheese and remove alfoil for the last 10 min of cooking time.
- Serve topped with pine nuts and sage leaves cooked off in a little olive oil, and a simple green salad.
Notes
Tip: If using fresh lasagne sheets, reduce cooking time to 25 min. If using cannelloni tubes, we found piping the mixture to be the best way to fill them—you may have some tubes left over.
Note: The calories for this recipe don't include the grated mozzarella cheese.
Dairy Free: Replace ricotta with 1 egg yolk, . tsp salt and 2 tins butter beans, drained and rinsed.
Low Carb/Super Skinny: Replace pasta with zucchini boats, sliced eggplant or mushrooms.
Low Fodmap: Omit garlic and replace onion with leek [green part only]. Use a garlic infused olive oil, low fodmap compliant stock concentrate and gluten-free pasta.
Nutrition
Serving: 225g | Calories: 289kcal | Carbohydrates: 38.3g | Protein: 11.7g | Fat: 8.5g | Saturated Fat: 3.2g | Sodium: 762mg | Sugar: 8.2g
