PUMPKIN & SPINACH CANNELLONI

Serves 6 - 8

Total 77SP / 64PP

10SP / 8PP per serve (8 serves)

13SP / 11PP per serve (6 serves)

1kg raw peeled pumpkin, diced into 2cm cubes - I use Jap/Kent type (0sp)

1 onion, finely diced (0sp)

1 tsp minced garlic (0sp)

375g light ricotta cheese (8sp)

150g light feta cheese (11sp)

250g frozen spinach (0sp)

Salt and pepper (0sp)

700g jar passata (14sp)

1/2 cup water (0sp)

150g light mozzarella cheese (14sp)

375g fresh lasagne sheets (30sp)

Preheat oven to 180 degrees Celsius. Bake pumpkin on baking paper lined tray for 30 minutes. Keep oven on.

Cook spinach in microwave to packet directions.  Once cooked, drain liquid from spinach.

In a non stick frypan, fry onions until translucent.  Add minced garlic and cook for a further minute.  

In a large mixing bowl combine feta and ricotta cheeses, onion mixture, spinach and mix together.  Stir in cooked pumpkin gently so that it doesn't break down too much.  Season with salt and pepper to taste.

In a large rectangular casserole dish pour half the jar of passata sauce to cover base of dish.  Add 1/2 cup of water to passata jar, put lid back on and shake jar to mix.

Fill lasagne sheets with pumpkin filling and roll into cannelloni tubes and place in casserole dish.  Note: to make lasagne sheets more easier to roll, heat the packet of lasagne in microwave for 1 min 30 seconds, then let rest for 1 minute before opening.  This should stop them from splitting.

Pour over remaining passata and top with mozzarella cheese. Cover with baking paper and aluminium foil.

Bake in oven for 40 minutes.  Take off baking paper and foil and continue to bake for another 15 minutes or until mozzarella is lightly browned.

Serve with salad.