Cannelloni with spinach, pumpkin and nutmeg

  • Main
  • medium
  • 4
  • 1 hour 30 minutes


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


White sauce

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

Tomato sauce

Preheat the oven to 180°C/gas mark 4
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
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
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
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
  • 25g of unsalted butter
  • 3 tbsp of plain flour
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
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
Once cool, squeeze the spinach to remove excess water, chop into small pieces and set aside
Mix the spinach with the cream cheese and nutmeg in a bowl and set aside
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
De-glaze the pan with the vinegar and then add the rest of the ingredients, leave to simmer for 5 minutes
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
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
Divide the cannelloni onto plates and serve with a dressed green salad or garlic bread
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