Easy recipe Pumpkin, Ricotta Spinach Cannelloni Recipe

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about three hundred and fiftyg butternut, pumpkin (Recipes by ingridients pumpkin) peeled, seeded, cut into onecm pieces Olive oil spray about eight hundredg fresh ricotta two hundred and fiftyg pkt frozen chopped spinach, thawed, excess liquid removed fourty-fiveg (one quarter cup) pine nuts, toasted two tablespoons chopped fresh basil one teaspoon finely grated lemon rind twelve (about about four hundredg) dried curly lasagne sheets (see note) two hundred and fiftyml (one cup) passata (tomato pasta sauce) one hundred and twenty-fiveml (one/two cup) white wine one hundred and twenty-fiveml (one/two cup) chicken stock one tablespoon shredded parmesanStep one Preheat oven to two hundredC. Line a baking tray with non-stick baking paper. Place the pumpkin (Recipes by ingridients pumpkin) on tray. Spray with oil. Bake for about thirty minutes or until tender. Pumpkin, Ricotta Spinach Cannelloni Recipe. Step two Meanwhile, combine the ricotta, spinach, pine nuts, basil and lemon rind in a bowl. Step three Bring a deep frying pan of water to boil. Cook four lasagne sheets for about five-eight minutes or until they start to soften. Spoon a little cooking water onto a baking tray. Pumpkin, Ricotta Spinach Cannelloni Recipe. Use tongs to transfer lasagne sheets, one at a time, to the tray. (The water stops pasta sticking together.) Repeat, in two more batches, with remaining lasagne sheets. Cut each lasagne sheet in half crossways. Trim curly edge from one side of each lasagne sheet, about onecm from edge. Step four Stir the pumpkin (Recipes by ingridients pumpkin) into the ricotta mixture. Place two tablespoons of ricotta mixture in the centre of one lasagne sheet. Pumpkin, Ricotta Spinach Cannelloni Recipe. Roll up to enclose the filling. Pumpkin, Ricotta Spinach Cannelloni Recipe. Repeat with the remaining ricotta mixture and lasagne sheets. Step about five Stand the cannelloni, curl-side up, in a deep one.about fiveL (about six-cup) capacity ovenproof dish. Combine passata, wine and stock in a jug. Pour over cannelloni. Sprinkle with parmesan. Bake for about thirty minutes or until golden..