Pumpkin & Ricotta Cannelloni

Ingredients

• 600g butternut pumpkin, chopped
• 200g ricotta
• 2 tablespoons fresh sage
• 12 cannelloni tubes
• 410g can provista sauce
• 1 cup grated tasty cheese

Method

• Preheat oven to 180C. Line a shallow ovenproof dish with glad bake.
• Place pumpkin in a large pan of salted water. Bring to boil. Cook 5-10 minutes until tender. Drain well.
• Blend pumpkin, ricotta, and sage. Season to taste. Spoon or pipe into cannelloni tubes. Piping is much easier than spooning.
• Pour half the tomato puree over the base of prepared dish. Sprinkle with half the tasty cheese, and top with a single layer of cannelloni tubes. Top with remaining tomato puree and cheese.
• Cover dish with foil. Bake 30 minutes. Uncover and bake further 15-20 minutes until cannelloni is tender. Serve with salad, and crusty bread, if desired.

For quicker cooking time, blanch the cannelloni tubes in boiling water for 1-2 minutes. Drain, cool and fill.

Source

http://womansday.ninemsn.com.au/article.aspx?id=170023