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 oil1 tbsp
Garlic2 cloves, pressed
Chopped tomatoes (polpa)400g can
Salt1/2 tsp
Black pepper1/4 tsp
Sugar1/2 tsp
Fresh basil leaves5-6 leaves
All Ingredients - For the Pumpkin Filling
Olive oil1 tbsp
Garlic2 cloves, pressed
Shallot (or small red onion)1, diced
Pumpkin500g, diced
Nutmeg1/4 tsp
Ricotta cheese250g
Parmesan cheese50g, grated
Fresh sage1 tbsp, chopped
Fresh parsley1 tbsp, chopped
Salt1/2 tsp
Black pepper1/4 tsp
All Ingredients - For the Béchamel Sauce
Butter50g
All-purpose flour50g
Milk500ml
Nutmeg1/4 tsp
Parmesan cheese50g, grated
Salt1/4 tsp
Black pepper1/8 tsp
All Ingredients - For Assembly
Cannelloni tubes250g (approx. 18-20 tubes)
Parmesan cheese50g, grated (for topping)
⚠ 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 1-2 minutes. 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 10 minutes, 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 3-4 minutes until softened. Add the diced pumpkin and cook for 10-12 minutes 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 1-2 minutes 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 5-7 minutes. 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 (350°F) for 25 minutes. After 25 minutes, remove the foil and continue baking for another 10-15 minutes, 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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