If you're up for an easy baked pasta dish, but aren't quite feeling it for the pumpkin cannelloni, feel free to substitute a half cup of fresh chopped spinach for the pumpkin puree. The pumpkin flavor in this recipe is mild, however. So, if you're on the fence, give it a try. The ricotta cheese in this recipe really tones down the pumpkin flavor, lending a beautiful, earthy quality to the dish.
In a large bowl, combine the ricotta, parmesan, pumpkin, sage and garlic until well mixed. Spoon into a large plastic freezer bag, snip of one corner, and pipe the cheese mixture into the center of each cooked cannelloni. Place filled pasta in a baking dish. Cover with your favorite pasta sauce, and bake in an oven preheated to 400 degrees for 20 minutes. Enjoy!
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