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  • 1 tbsp olive oil
  • 150 g onion, chopped
  • 1 clove garlic, crushed
  • 250 g peeled pumpkin, cubed
  • 100 g baby spinach leaves
  • 150 g ricotta cheese
  • 1 tsp fresh sage, chopped
  • 30 g Parmesan, finely grated
  • 1 pinch nutmeg

Tomato Sauce

  • 1 tbsp olive oil
  • 150 g onion, choped
  • 2 cloves garlic, crushed
  • 2 x 400 g tins of chopped tomatoes
  • 300 ml vegetable stock
  • 30 g sundried tomato paste
  • 30 g tomato puree
  • 3 tbsp apple juice
  • 1 tbsp fresh basil, chopped

To Assemble the Dish:

  • 12 tubes cannelloni
  • 30 g Cheddar cheese, grated


  1. Pre heat the oven to 200 C (180 C Fan)/400 F/Gas Mark 6
  2. 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.
  3. 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.
  4. 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.
  5. Spoon a little onto the base of an ovenproof dish. Arrange the tubes on top. Spoon over the remaining sauce and sprinkle with cheese.
  6. Bake for 35 minutes until soft.
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