Name: Cannelloni with Pumpkin and Ricotta – Italian
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 People
Cuisine: Italian
Ingredients: 1 tbsp Olive oil; 2 cloves, pressed Garlic; 400g can Chopped tomatoes (polpa); 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 tsp Sugar; 5-6 leaves Fresh basil leaves; 1 tbsp Olive oil; 2 cloves, pressed Garlic; 1, diced Shallot (or small red onion); 500g, diced Pumpkin; 1/4 tsp Nutmeg; 250g Ricotta cheese; 50g, grated Parmesan cheese; 1 tbsp, chopped Fresh sage; 1 tbsp, chopped Fresh parsley; 1/2 tsp Salt; 1/4 tsp Black pepper; 50g Butter; 50g All-purpose flour; 500ml Milk; 1/4 tsp Nutmeg; 50g, grated Parmesan cheese; 1/4 tsp Salt; 1/8 tsp Black pepper; 250g (approx. 18-20 tubes) Cannelloni tubes; 50g, grated (for topping) Parmesan cheese

Ready in

90 mins

Cuisine

Italian

Prep Time

30 min

Cook Time

60 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Food N Bake by Antoine Pisani on YouTube

Recipe Summary

This recipe features cannelloni tubes filled with a creamy mixture of roasted pumpkin, ricotta, herbs, and spices, baked in a rich tomato sauce and topped with a homemade béchamel sauce and Parmesan cheese until golden and bubbly. It's a comforting and flavorful vegetarian dish perfect for a family meal.

Adjust servings

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All Ingredients - For the Tomato Sauce

Olive oil 1 tbsp
Garlic 2 cloves, pressed
Chopped tomatoes (polpa) 400g can
Salt 1/2 tsp
Black pepper 1/4 tsp
Sugar 1/2 tsp
Fresh basil leaves 5-6 leaves

All Ingredients - For the Pumpkin Filling

Olive oil 1 tbsp
Garlic 2 cloves, pressed
Shallot (or small red onion) 1, diced
Pumpkin 500g, diced
Nutmeg 1/4 tsp
Ricotta cheese 250g
Parmesan cheese 50g, grated
Fresh sage 1 tbsp, chopped
Fresh parsley 1 tbsp, chopped
Salt 1/2 tsp
Black pepper 1/4 tsp

All Ingredients - For the Béchamel Sauce

Butter 50g
All-purpose flour 50g
Milk 500ml
Nutmeg 1/4 tsp
Parmesan cheese 50g, grated
Salt 1/4 tsp
Black pepper 1/8 tsp

All Ingredients - For Assembly

Cannelloni tubes 250g (approx. 18-20 tubes)
Parmesan cheese 50g, grated (for topping)

Tools You'll Need

Pan
Saucepan
Baking dish
Oven
Bowl
Whisk
Piping bag

⚠ Contains Allergens

GlutenDairy

Step-by-Step Instructions

Step 1: Prepare the Tomato Sauce

Heat 1 tbsp of olive oil in a pan. Add 2 pressed garlic cloves and sauté briefly until fragrant, about . Add the 400g can of chopped tomatoes. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar. Stir well and simmer on low heat for , stirring occasionally. Add 5-6 fresh basil leaves and stir. Remove from heat and set aside.

Step 2: Prepare the Pumpkin Filling

Cut 500g of pumpkin into small squares and dice 1 shallot (or small red onion). Chop 1 tbsp of fresh sage and 1 tbsp of fresh parsley. Heat 1 tbsp of olive oil in a separate pan. Add 2 pressed garlic cloves and the diced shallot, sauté for until softened. Add the diced pumpkin and cook for until tender. Remove from heat and transfer the cooked pumpkin mixture to a bowl. Mash the mixture with a potato masher until smooth. Add 1/4 tsp nutmeg, 250g ricotta cheese, 50g grated Parmesan cheese, the chopped sage, chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Mix all ingredients thoroughly until well combined.

Step 3: Prepare the Béchamel Sauce

Melt 50g of butter in a saucepan over medium heat. Add 50g of all-purpose flour and whisk constantly for to create a roux, cooking out the raw flour taste. Gradually add 500ml of milk, whisking continuously to prevent lumps, until the sauce thickens, about . Season with 1/4 tsp nutmeg, 1/4 tsp salt, and 1/8 tsp black pepper. Stir in 50g of grated Parmesan cheese until melted and smooth. Remove from heat and set aside.

Step 4: Assemble the Cannelloni

Spread a thin layer of the prepared tomato sauce at the bottom of a baking dish. Fill each cannelloni tube with the pumpkin and ricotta mixture using a piping bag or a spoon. Arrange the filled cannelloni tubes in a single layer over the tomato sauce in the baking dish. Pour the béchamel sauce evenly over the cannelloni, ensuring all tubes are covered. Sprinkle generously with 50g of grated Parmesan cheese.

Step 5: Bake the Cannelloni

Cover the baking dish with aluminum foil. Bake in a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) for . After , remove the foil and continue baking for another , or until the top is golden brown and bubbly. Let it rest for a few minutes before serving.

Step 6: Serve and Garnish

Cut and serve individual portions of the baked cannelloni. Garnish with fresh parsley and basil leaves for presentation. Enjoy your delicious homemade cannelloni!

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