Cannelloni with spinach, pumpkin and nutmeg

  • medium
  • 4
  • 1 hour 30 minutes
Not yet rated

Marcus Wareing's vegetarian cannelloni makes a wonderfully comforting Autumn dish, with it's rich filling of pumpkin and spinach, and crunchy pumpkin seed topping. Baked with layers of white and tomato sauces, all this needs is a green salad or some crusty bread on the side.

First published in 2015

Ingredients

Metric

Imperial

Cannelloni

  • 250g of cannelloni tubes
  • 100g of Emmental, grated
  • 125g of pumpkin seeds, toasted

Fillings

White sauce

Tomato sauce

Equipment

  • 2 piping bags with 1.5 cm nozzles

Method

1
Preheat the oven to 180°C/gas mark 4
2
For the pumpkin filling, toss the pumpkin with the vegetable oil and a pinch of salt and pepper in a bowl. Transfer to a roasting dish and bake for 20-25 minutes, or until golden
3
Once cooked, transfer to a bowl and mash with a potato masher or fork to remove any lumps. Season with another pinch of salt and pepper and set aside
4
To make a white sauce, stud the onion and garlic with cloves and add to a saucepan along with the milk, salt and bay. Simmer gently for 10 minutes to allow the flavours to infuse
5
In a separate saucepan over a medium heat, melt the butter then add the flour, mixing well to form a paste (roux). Cook out for 2 minutes then slowly strain in the infused milk, whisking continuously
6
Cook over a low heat until it thickens enough to easily coat the back of a spoon - the sauce is supposed to be thinner than a normal white sauce - and adjust the seasoning if required
7
To make the spinach filling, bring a large pan of salted water to the boil. Blanch the spinach for 30 seconds, strain and then transfer to a colander sitting in iced water
8
Once cool, squeeze the spinach to remove excess water, chop into small pieces and set aside
9
Mix the spinach with the cream cheese and nutmeg in a bowl and set aside
10
For the tomato sauce, place a medium-sized pan over a medium heat and add oil. Once the oil is hot, add the garlic and onion and cook until browned slightly
11
De-glaze the pan with the vinegar and then add the rest of the ingredients, leave to simmer for 5 minutes
12
Prepare 2 piping bags fitted with large round nozzles. Fill 1 bag with pumpkin mash and the other bag with the spinach mix. Pipe equal amounts of both mixtures into each cannelloni tube
  • 250g of cannelloni tubes
13
Lay the cannelloni down in a baking dish and pour over the tomato sauce, followed by the white sauce, Emmental and pumpkin seeds. Bake for 45-60 minutes, or until the pasta is just cooked through - al dente
14
Divide the cannelloni onto plates and serve with a dressed green salad or garlic bread
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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