1 tbsp olive oil<br />
150 g onion, chopped<br />
1 clove garlic, crushed<br />
250 g peeled pumpkin, cubed<br />
100 g baby spinach leaves<br />
150 g ricotta cheese<br />
1 tsp fresh sage, chopped<br />
30 g Parmesan, finely grated<br />
1 pinch nutmeg1 tbsp olive oil<br />
150 g onion, choped<br />
2 cloves garlic, crushed<br />
2 x 400 g tins of chopped tomatoes<br />
300 ml vegetable stock<br />
30 g sundried tomato paste<br />
30 g tomato puree<br />
3 tbsp apple juice<br />
1 tbsp fresh basil, chopped12 tubes cannelloni <br />
30 g Cheddar cheese, grated<ol>
<li>Pre heat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6</li>
<li>To make the filling: Heat the oil in a saucepan. Add the onion and fry until soft. Add the garlic and fry for 30 seconds. Add the spinach and stir over the heat until wilted.</li>
<li>Cook the pumpkin in boiling water for 15 minutes until soft. Drain and cool. Put the pumpkin, onion and spinach mixture, cheese , ricotta, nutmeg and sage into a processor. Whiz to roughly chop. Pipe into the cannelloni tubes.</li>
<li>To make the tomato sauce: Heat the oil in a saucepan. Add the onion and fry for 5 minutes. Add the garlic for 30 seconds. Add the tomatoes, stock, purees and apple juice. Bring up to the boil, then simmer for 20 minutes until reduced. Add the basil.</li>
<li>Spoon a little onto the base of an ovenproof dish. Arrange the tubes on top. Spoon over the remaining sauce and sprinkle with cheese.</li>
<li>Bake for 35 minutes until soft.</li>
</ol>
Cannelloni with Pumpkin & Spinach
Top for families is this hearty pasta dish, packed with pumpkin & spinach for a nutrient boost. Serve with a side salad & a chunk of garlic bread.
