When it comes to comfort food, is always a great choice. These Italian pasta tubes are traditionally filled with a rich meat sauce and topped with a creamy béchamel, but there are plenty of variations to explore. One of our favorites is filled with and ricotta, giving the dish a sweet and savory twist.

To make this recipe, you’ll need:

– 12 cannelloni tubes
– 2 cups pumpkin puree
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh sage
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– 2 cups tomato sauce
– 1/2 cup shredded mozzarella cheese

Start by preparing the pumpkin filling. You can use canned pumpkin puree or roast and mash your own pumpkin. In a mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, sage, nutmeg, salt, and pepper. Stir until well combined and set aside.

Cook the cannelloni tubes in a large pot of boiling salted water until they are just al dente, about 5-7 minutes. Drain the pasta and rinse under cold water to stop the cooking process.

Now it’s time to fill the cannelloni tubes. You can do this by spooning the filling into the tubes, but we find it easier to use a piping bag or a plastic storage bag with one corner snipped off. Pipe the filling into each tube until they are all filled.

Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange the filled cannelloni tubes in the dish in a single layer. Pour the remaining tomato sauce over the top of the pasta, making sure each tube is covered. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake the cannelloni in a preheated oven at 350°F for 25-30 minutes, or until the cheese is melted and bubbly.

Once the dish is ready, let it cool for a few minutes before serving. This recipe serves 4-6 people, so it’s perfect for a family dinner or a cozy night in with friends. You can serve the cannelloni with a fresh green salad or some garlic bread to round out the meal.

What makes this recipe stand out is the pairing of the sweet pumpkin puree with the tangy ricotta cheese. The herbs and spices add depth of flavor and the tomato sauce ties everything together. It’s a comforting and satisfying dish that’s perfect for fall and winter.

If you’re looking for a vegetarian option or simply want to switch up your cannelloni game, this pumpkin and ricotta recipe is definitely worth trying. Give it a go and see if it becomes a regular in your dinner rotation.

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