With Halloween right around the corner, and the weather cooling more and more everyday, it’s time to break out pumpkin recipe. This Pumpkin Baked Cannelloni is so easy, it’s ridiculous. You’re going to want to make it tonight. And tomorrow night. And the night after that. It’s absolutely yummy. A perfect dinner for an autumn evening.
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.
Pumpkin Baked Cannelloni
- 1 package cannelloni, cooked according to package directions
- 1/2 cup ricotta cheese
- 1/2 cup parmesan cheese, freshly shredded
- 1/2 cup pumpkin puree
- 1 teaspoon finely chopped fresh sage
- 2 garlic cloves, crushed
- 2 cups of your favorite canned tomato or alfredo sauce
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!