Kids can take charge of stuffing the pasta tubes and mashing the pumpkin in Marcus Wareing's elegant yet cosy cannelloni dish. For convenience, use a good quality ready-made tomato sauce instead of making your own

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
Room for a little one
Give your little helpers’ muscles a workout by getting them to mash the pumpkin until it’s lump-free!
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
Back to school
De-glazing moistens and removes browned food residue from the bottom of a pan. The same technique can be used after cooking meat, and the contents of the pan can be used in stocks or sauces
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
VideoVideo: Fill and use a piping bag
Room for a little one
Get the kids to stuff the cannelloni while you line the baking dish for the next step
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
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Ingredients

Cannelloni

Fillings

  • 1/4 pumpkin, (700g) peeled and diced
  • 500g of spinach
  • 2 pinches of ground nutmeg
  • 40g of low fat cream cheese
  • 3 pinches of salt
  • 2 pinches of black pepper
  • 1 dash of vegetable oil

White sauce

  • 1/2 onion, peeled
  • 1 garlic clove
  • 6 cloves
  • 2 bay leaves
  • 600ml of skimmed milk
  • 1/2 tsp of salt
  • 25g of unsalted butter
  • 3 tbsp of plain flour

Tomato sauce

Equipment

  1. 2 piping bags with 1.5 cm nozzles

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Nutrition (per Portion)

Calories

780
39%

Sugars

26g
29%

Fat

34g
48%

Saturates

12g
62%

Salt

2772mg
46%
of an adult's guideline daily amount
A hearty and homely meal, this cannelloni recipe is stuffed with pumpkin in the spirit of autumn

Pumpkin cannelloni recipe Tweaks

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