Pumpkin Ricotta Cannelloni is a hearty and comforting dish that brings together the creamy richness of ricotta and the sweet, caramelised flavours of roasted pumpkin. This baked pasta dish is topped with a luxurious leek and cream sauce, making it a perfect meal for any occasion.
Simple to prepare yet impressive in presentation, it’s a fantastic choice for both family dinners and entertaining guests.
Looking for other pasta recipes? You'll love my Cheesy Sausage Pasta Bake or my 15 Minute Creamy Prawn Pasta.
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Why you need to make this Pumpkin Ricotta Cannelloni
- Comforting and Delicious: The combination of creamy ricotta, sweet pumpkin, and cheesy sauce makes this dish incredibly satisfying.
- Nutritious Ingredients: Packed with nutritious pumpkin and protein-rich ricotta, this meal is both wholesome and delicious.
- Perfect for Entertaining: This dish is visually impressive and can be easily prepared ahead of time, making it ideal for dinner parties or special occasions.
Ingredients
- Pumpkin: Adds natural sweetness and a rich source of vitamins and fibre.
- Ricotta: Provides a creamy texture and is a good source of protein.
- Lemon: Adds brightness and a hint of acidity to balance the richness.
- Garlic: Infuses the dish with aromatic flavour.
- Thyme: Adds an earthy, herby note that complements the pumpkin.
- Parmesan: Enhances the savoury flavour and adds a cheesy, umami richness.
- Olive oil: Used for roasting the pumpkin and adds a healthy fat component.
- Leek and Shallots: Add depth and sweetness to the creamy sauce.
- Thickened cream and Chicken stock: Create a rich, velvety sauce for the cannelloni.
- Cannelloni: The pasta shells provide structure and hold the delicious filling.
- Sage leaves: Fried in butter, they add a crispy, aromatic garnish.
See recipe card for quantities.
Hint: When baking, cover the dish initially to prevent the top from burning while allowing the cannelloni to cook through.
Substitutions
- Butternut squash instead of kent pumpkin for a similar sweetness and texture.
- Vegetable stock instead of chicken stock for a vegetarian version.
- Cream cheese instead of ricotta for a slightly tangier filling.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 180C until heated through. For longer storage, freeze the baked cannelloni in individual portions for up to three months. To reheat, thaw in the refrigerator overnight and bake at 180C until thoroughly warmed.
FAQ
- Can I prepare this dish ahead of time? Yes, you can assemble the cannelloni and refrigerate it for up to a day before baking.
- Can I freeze leftovers? Yes, the baked cannelloni can be frozen in an airtight container for up to three months. Thaw and reheat before serving.
- What can I use if I don’t have a piping bag? You can use a zip-lock bag with a corner snipped off or a spoon to fill the cannelloni tubes.
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Pumpkin Ricotta Cannelloni
Pumpkin Ricotta Cannelloni is a hearty and comforting dish that brings together the creamy richness of ricotta and the sweet, caramelised flavours of roasted pumpkin. This baked pasta dish is topped with a luxurious leek and cream sauce, making it a perfect meal for any occasion.
Ingredients
- 750 g pumpkin kent, roughly chopped
- 375 g ricotta
- 1 lemon
- 2 garlic cloves minced
- 1 teaspoon thyme dried
- ¼ cup/handful parmesan grated
- sea salt flakes
- pepper
- 1 tablespoon olive oil
For the sauce
- 1 leek finely diced
- 2 large shallots finely diced
- 3 garlic cloves minced
- 250 ml/1 cup thickened cream
- 250 ml/1 cup chicken stock
- sea salt flakes
- pepper
the rest
- 250 g cannelloni
- ⅓ cup parmesan
- ⅓ cup tasty cheese or any melty cheese like mozzarella
- 15 sage leaves
- 2 tbsp butter
Instructions
- Preheat oven to 200C.
- Place the pumpkin on a lined baking tray with a good drizzle of olive oil, salt pepper and thyme and bake for 20 - 25 minutes until nice and caramelised around the edges.
- Meanwhile, bring a pan to medium/high heat and add the shallots with a good pinch of salt. Sauté for 3 - 4 minutes until they begin to soften then add the leek and sauté for a further 3 - 4 minutes.
- Add the garlic, sauté for another minute then add the cream and chicken stock. Bring this to a boil and simmer for 5 minutes.
- Once the pumpkin has cooled a little, add to a mixing bowl, lightly mash then add the ricotta, juice and zest of a lemon, the garlic, parmesan and a good pinch of salt and pepper. Roughly combine it.
- Pipe the pumpkin ricotta mix into the cannelloni. Scoop one ladle of leek cream sauce on the bottom of an oven safe dish. Evenly spread the filled cannelloni over the dish then pour the rest of the creamy sauce on top.
- Grate the rest of the parmesan and tasty cheese on top. Cover with baking paper then seal with foil. Bake for 25 minutes then remove the foil and baking paper and bake for another 15 - 20 minutes.
- Fry the sage leaves in the butter until crispy. Top off the cannelloni with the sage and enjoy!
Nutrition
Calories: 490kcalCarbohydrates: 32gProtein: 17gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 100mgSodium: 291mgPotassium: 695mgFiber: 3gSugar: 8gVitamin A: 12024IUVitamin C: 25mgCalcium: 322mgIron: 3mg
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