View source for 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

[[Category:Recipes]]
[[Category:Pasta]]
[[Category:Vegetarian Recipes]]