Cannelloni with Pumpkin and Ricotta – Italian
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.
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
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
⚠ Contains Allergens
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 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 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 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 shallot, for until softened. Add the 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 constantly for to create a roux, cooking out the raw flour taste. Gradually add 500ml of milk, 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. 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!
From this CreatorMore from Food N Bake by Antoine Pisani
Other recipes converted from Food N Bake by Antoine Pisani's cooking videos.
Maltese Pastizzi (Qassatat) - Savory Pastries
Cuisine
Maltese
Prep + Cook Time
1 hr 25 min
Difficulty Level
Medium
Chicken Roulade with Prosciutto, Spinach, and Mascarpone – Food N Bake
Cuisine
Mediterranean · Italian-inspired
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
Lemon Meringue Pie – Italian Meringue Style
Cuisine
European · Dessert
Prep + Cook Time
2 hr 35 min
Difficulty Level
Medium
Cacio e Pepe – Italian Pasta
Cuisine
Italian · Roman
Prep + Cook Time
20 Minutes
Difficulty Level
Medium
Crème Brûlée - Classic French Dessert
Cuisine
French · Dessert
Prep + Cook Time
1 hr
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Sourdough Neapolitan-Style Pizza
Cuisine
Italian · Neapolitan
Prep + Cook Time
30 hr
Difficulty Level
Medium
Polish Pizza Dough (Neapolitan Style)
Cuisine
Italian · Neapolitan
Prep + Cook Time
20 hr
Difficulty Level
Medium
Poolish Pizza Dough - Neapolitan Style
Cuisine
Italian · Neapolitan
Prep + Cook Time
22 hr 30 min
Difficulty Level
Medium
Cheese Loaded Masala Dosa
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
Restaurant Style Chole Masala (Chickpea Curry)
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Delicious Veg Biryani with Raita
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...