This also makes a great lasagne.
4 cups pumpkin, peeled & chopped
2 onions – diced
3 cloves of garlic – crushed
150 g feta
4 big handfuls of baby spinach
3 cups tomato pasata
1 packet of fresh lasagne sheets
Grated cheese (I used cheddar & parmesan)
Drizzle the pumpkin with some olive oil and salt & pepper. Roast in an oven dish until cooked. Meanwhile, sauté the onion and garlic until translucent.
In a large bowl, mix the cooked pumpkin, onion and garlic together with the feta, ricotta and baby spinach.
Spread half the passata on the bottom of an oven proof dish. Lay a lasagne sheet on the bench and place a “sausage” of the pumpkin mixture about an inch away from the edge, from top to bottom of the sheet. Roll the lasagne over the pumpkin mix to form your first cannelloni. Cut and place with the join facing down, into your prepared oven dish. Continue this process, until you have filled your dish and used your pumpkin mixture. Spread the other half of the passata over the cannelloni and sprinkle with cheese. Bake for 25-35 mins at 180 degrees C, until cooked and cheese is golden brown.