Healthy Spinach Pumpkin & Cheese Cannelloni Recipe
Ingredients
- 1 kg Japanese, Kent or butternut pumpkin, peeled and cut into 3cm chunks
- 250 g frozen spinach, chopped
- 500 g reduced-fat ricotta or low-fat cottage cheese
- 2 cloves garlic, crushed
- 400 g can no-added-salt diced tomatoes
- 375 g fresh lasagne sheets (10 x 16cm)
- 1/2 cup basil leaves, chopped
- 1 cup reduced-fat mozzarella or cheddar cheese, grated
Method
- Preheat oven to 180°C (160°C fan forced).
- Place frozen spinach into a microwave safe bowl and cook on HIGH (100%) for 3 minutes before setting aside.
- Steam or microwave pumpkin with a bit of water for 10-15 minutes until tender.
- Squeeze handfuls of cooked spinach to remove excess liquid and add to a large bowl with garlic and ricotta or cottage cheese.
- Drain and mash cooked pumpkin. Add pumpkin to cheese spinach mixture and stir to combine.
- Spread 1/3 cup of tinned tomatoes over the base of a large 3cm deep rectangular 20x30cm ovenproof dish.
- Spoon 1/3 cup of pumpkin mixture lengthways into the middle of each lasagne sheet and roll up to enclose.
- Arrange cannelloni in a single layer close together seam side down in the dish. Sprinkle with basil, spread over remaining tomatoes and top with cheese.
- Bake for 15 minutes, cover with foil to prevent burning and cook for a further 15 minutes or until tender.
- Serve with a green salad.
Healthy tip!
Chilli, lemon and herbs add flavour - great alternatives to butter and salt!
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1253 kJ | 369 kJ |
| 299 Cal | 88 Cal | |
| Protein | 21.6 g | 6.4 g |
| Fat, total | 10.3 g | 3 g |
| — saturated | 6.1 g | 1.8 g |
| Carbohydrate | 26.7 g | 7.8 g |
| — sugars | 9 g | 2.6 g |
| Sodium | 364.3 mg | 107.2 mg |
| Fibre | 6.5 g | 1.9 g |
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Comments (4)
-
Delicious recipe. My family loved it and it was hearty with heaps left over. Felt good that it was healthy too.
Anonymous
Posted on: 26 Aug 19 -
Tasted great! I used gluten free pasta and garlic infused olive oil for a low Fructan version. Yum!
Anonymous
Posted on: 16 Feb 17 -
The whole family loved it. Definately a favourite. :)
Anonymous
Posted on: 30 Aug 14 -
Very yummy. Easy to make.
Anonymous
Posted on: 15 Jul 14
