Low Fat Pumpkin & Spinach Cannelloni (vegetarian Too!)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 1/2 lbs pumpkin
• 500 g low-fat ricotta
• 1/3 cup parsley
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon black pepper
• 1 egg
• 1 egg
• 24 cannelloni tubes
• 2 1/2 cups passata
• 1 cup water
• cooking spray

Recipe

• 1 peel and deseed pumpkin; cut into pieces.
• 2 on flat plate, cover pumpkin with oval dish or cling wrap and place in microwave 10 minutes; mash.
• 3 reserve 1/4 cup ricotta.
• 4 in bowl, combine rest of ricotta, pepper, nutmeg and ginger.
• 5 note: i had spinach ricotta on hand; more than ok to just use low-fat ricotta.
• 6 add egg, egg and pumpkin to ricotta mixture and combine well.
• 7 spoon mixture into tubes.
• 8 note: can use ziplock bag with small hole on end (filled with mixture) to fill tubes to make it easier or simply use bigger tubes :).
• 9 note: i used instant tubes no pre cooking necessary to make it faster and easier to prepare.
• 10 in baking dish, place 1/4 cup passata and 1/2 cup water.
• 11 note: this sauce is very thin; if you like a thicker type sauce, use pasta sauce of your choice.
• 12 place filled tubes in bottom of pre-sprayed baking dish.
• 13 top with 1/2 cup reserved ricotta.
• 14 add 1/2 cup water on top.
• 15 bake covered for 15 minutes.
• 16 uncover and bake for an additional 15-20 minutes.
• 17 note: tubes should be soft and cheese is lightly brown.
• 18 enjoy!
• 19 note: i serve with bed of rocket, feta cheese and tomato with 1 teaspoon balsamic vinegar.