Pumpkin, pea and ricotta cannelloni

The incredible flavours of pumpkin and ricotta combine in this affordable and delicious cannelloni recipe. Serve with a fresh side salad for a filling weeknight family meal.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


  • 1 1/2 tablespoon olive oil
  • 250 gram pumpkin, finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup firm ricotta
  • 1/2 cup frozen peas, thawed, roughly mashed
  • 4 fresh lasagne sheets, halved widthwise
  • 500 gram jar tomato pasta sauce
  • 2/3 cup hot water
  • 1/2 cup grated tasty cheese


  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 20cm x 30cm ovenproof baking dish.
  • 2
    In a frying pan, heat oil on medium. Cook pumpkin for 3-4 minutes until softened and golden. Add onion and garlic, then cook, stirring, for 2 minutes until tender. Transfer to a bowl and cool slightly. Stir ricotta and peas through. Season.
  • 3
    Spoon ¼ cup filling on to centre of each pasta sheet and roll into a cylinder. Place seam-down in dish.
  • 4
    In a bowl, combine pasta sauce and water. Pour over pasta. Sprinkle with cheese. Bake for 15-20 minutes until bubbling and golden. Serve with salad.


  • If you use instant cannelloni, brush with a little hot water before filling to start the cooking process.