Roasted pumpkin, chicken and ricotta cannelloni
(at time of publication)
- olive oil spray
- 800g pumpkin, peeled, cut in 2cm cubes
- 1 large red onion, peeled, cut in thin wedges
- 300g chicken mince
- 1 large courgette, grated
- 1 small carrot, grated
- 250g (1 cup) reduced-fat ricotta cheese
- 4 sheets (400g packet) fresh lasagne
- 400g (1 ½ cups) tomato purée or tomato pasta sauce
1 Preheat oven to 180ºC. Lightly spray a 6 cup-capacity, shallow, ovenproof baking dish.
2 Place pumpkin and onion on a large baking tray lined with non-stick baking paper. Spray with oil and season with freshly ground black pepper. Bake in preheated oven for 25-30 minutes or until golden. Remove from oven and set aside to cool slightly. Place in a large bowl and mash roughly with a fork.
3 Add mince, courgette, carrot and half the ricotta to pumpkin mixture. Season with salt and pepper. Stir until well combined, then set aside.
4 Cut each lasagne sheet in half. Spoon 4 tablespoons of filling down the middle of each sheet. Fold sheets over to enclose filling to make cannelloni tubes. In the base of the prepared dish, spread 1/2 cup purée (or sauce). Place cannelloni tubes on top in a single layer.
5 Pour remaining purée (or sauce) over cannelloni. Dot top with remaining ricotta and season with black pepper. Bake in preheated oven for 25 minutes or until bubbling. Remove and set aside for 5 minutes before serving.
Make it gluten free: Use gluten-free pasta, and check tomato purée (or tomato pasta sauce) are gluten free.
Make ahead: Roast pumpkin when roasting other veges, and keep aside to use in this recipe. This dish can be cooked ahead and frozen.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4g
Dietary fibre 10g
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