Recipe of the week

Easy Pumpkin and Ricotta Cannelloni

This ‘no-cook’ filling and sauce makes this recipe super quick to prepare.


350g fresh reduced fat ricotta cheese

2 spring onions, chopped

1¼ cups grated pumpkin

1 small zucchini, grated

⅓ cup finely grated parmesan cheese

1 egg, lightly beaten

1½ tsp fresh thyme leaves, chopped

1 tsp grated lemon rind

Freshly ground black pepper, to taste

3 fresh lasagne sheets

500ml tomato passata (Italian tomato cooking sauce)

1 cup reduced fat mozzarella cheese

Crisp green salad, for serving


Combine ricotta, spring onions, pumpkin, zucchini, ¼ cup parmesan, egg, thyme, lemon and season to taste.

Lay a lasagne sheet on a clean bench and cut in half to form two squares. Spread ½ cup ricotta mixture along one edge of the sheet and roll to enclose. Repeat with remaining sheets and ricotta mixture.

Spread ¼ cup of passata sauce over the base of a large baking dish and snuggly fit in each of the cannelloni. Spread with remaining sauce.

Sprinkle mozzarella and remaining parmesan over the cannelloni and bake at 180°C for 30-45 minutes until golden and cooked through.

Stand for 10 minutes before serving with a crisp green salad.

Tips: Tomato passata is available at the supermarket. Try using cheddar cheese if you don't have mozzarella in the fridge. The cannelloni can be frozen, raw or cooked. It should be thawed completely before reheating/cooking.

Recipe and photo: Dairy Australia