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Pumpkin Cannelloni
  • 1kg Japanese, Kent or butternut pumpkin, peeled and cut into 3cm chunks
  • 250g frozen chopped spinach
  • 500g reduced-fat ricotta
  • 2 cloves garlic, crushed
  • 400g canned chopped tomatoes
  • 375g fresh lasagne sheets (10 x 16cm)
  • ½ cup chopped basil
  • 1 cup (130g) grated reduced-fat mozzarella or cheddar cheese
  1. Preheat oven to 180°C (160°C fan forced).
  2. Place frozen spinach into a microwave safe bowl and cook on HIGH (100%) for 3 minutes before setting aside.
  3. Steam or microwave pumpkin with a bit of water for 10-15 minutes until tender.
  4. Squeeze handfuls of cooked spinach to remove excess liquid and add to a large bowl with garlic and ricotta or cottage cheese.
  5. Drain and mash cooked pumpkin. Add pumpkin to cheese spinach mixture and stir to combine.
  6. Spread 1/3 cup of tinned tomatoes over the base of a large 3cm deep rectangular 20x30cm ovenproof dish.
  7. Spoon 1/3 cup of pumpkin mixture lengthways into the middle of each lasagne sheet and roll up to enclose.
  8. 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.
  9. Bake for 15 minutes, cover with foil to prevent burning and cook for a further 15 minutes or until tender.
  10. Serve with a green salad.


  • Replace fresh lasagne sheets with cannelloni tubes.
  • Mixture can be used to make lasagne by layering tomatoes, pasta sheets to cover the dish base, half the pumpkin filling, pasta, remaining pumpkin mix and finishing with pasta. Top with basil, remaining tomatoes and sprinkle with cheese. Bake for 35-40 minutes or until cooked through.

Storage Suggestions

  • Store leftovers in the fridge for up to 3 days or allow the cooked cannelloni to cool at room temperature before covering well with cling film and freezing for up to 3 months.

Equipment List

  • Microwave safe bowl or saucepan
  • large bowl
  • colander
  • potato masher
  • 3cm deep rectangular 20 x 30cm ovenproof dish,


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

337g Quantity per serving Quantity per 100g
Energy 1240kJ 369kJ
Protein 18.1g 5.4g
Fat, total 7.3g 2.2g
— Saturated 3.2g 1.0g
Carbohydrate 34.9g 10.4g
— Sugars 9.9g 3.0g
Fibre 6.6g 2.0g
Sodium 210mg 62mg