A real Autumn warmer, with the benefit of using up the pumpkin flesh from those ghoulish ones you hollow out for Halloween! At other times of the year, you can of course use canned pumpkin.
Serves: 6-8
Preparation Time: 30 minutes
Cooking Time: 25 minutes
INGREDIENTS:
2 cups of flesh from the pumpkin, cooked until soft, and mashed
16 oz cannelloni shells/manicotti shells
16 oz ricotta cheese
8 oz mozzarella, shredded
¼ cup of Parmesan cheese, grated
2 egg yolks
½ teaspoon of nutmeg
1 large jar of tomato and garlic passata
METHOD:
Preheat oven to 175 C/350 F. Cook cannelloni shells according to packet instructions until slightly softened but not ‘floppy’.
Mix ricotta half of the mozzarella, pumpkin, Parmesan, nutmeg and egg yolks until thoroughly combined. Spoon into the cannelloni shells.
Spread a little of the passata over the base of a large baking dish. Top with the cannelloni.
Pour remaining passata over the the cannelloni and sprinkle with any remaining cheese, and extra if required.
Cover in tin foil and bake for 25 minutes, until cheese is melted and the dish is lovely and bubbling.
TIPS:
Make this a couple of days in advance, ready just to pop in the oven on Halloween Night!