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Pumpkin and Feta Canneloni

by Quaddieprincess (follow)
Dinner (2023)      Family (1261)      Cheese (340)      Pasta (263)      Italian (201)      Tomatoes (180)      Pumpkin (114)      Baked (59)     
This is a lovely change to your usual lasagne. It is creamy, cheesy and absolutely delicious.

Preparation Time: 50 minutes
Cooking Time: 120 minutes
Serves: 6

Ingredients

Filling
500 g butternut pumpkin, sliced into small wedges
150 g feta cheese
1 small zucchini, grated
1 leek, white part only, sliced
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 tablespoon butter
1/4 cup grated Parmesan
pinch nutmeg
salt and pepper to taste

Tomato Sauce
500 ml tomato passata
1 teaspoon crushed garlic
1 teaspoon salt
2 teaspoons brown sugar
Fresh basil and oregano
1 bay leaf
1 teaspoon olive oil
Pepper to taste

Cheese Sauce
1 tablespoon plain flour
1 tablespoon butter
1 cup milk
1/4 cup grated parmesan
1/4 teaspoon paprika
salt and pepper to taste

Mozzarella to top if desired
12 - 14 cannelloni tubes


Method
Preheat the oven to 200 degrees.
On a large baking tray, cover the wedges of pumpkin with 2 tablespoons of oil, season, and place in the oven for 20 - 30 minutes until tender.



Meanwhile, put 1 tablespoon of oil, 1 tablespoon of butter, the leek and zucchini in a pan and saute until tender. Remove from heat.
Mash the pumpkin with the nutmeg and thyme, then stir in the leek mixture, parmesan and crumbled feta.



To make the sauce put 1 teaspoon olive oil in a pan and put on a medium heat. Add the garlic and cook until fragrant. Pour in the passata, add the salt, herbs, sugar, bay leaf and pepper. Cook gently for 10 - 15 minutes until thick. Remove from the heat and discard the bay leaf.
Pour 1/3 of the sauce over the bottom of a 18 x 25 cm baking dish or similar.
Stuff the cannelloni tubes with the pumpkin mixture and place evenly over the top of the sauce making sure they are in one layer.



Pour the remaining sauce over the top of the cannelloni.
To make the cheese sauce, add 1 tablespoon of butter to a pan on a medium - high heat. When the butter has melted, add the flour and paprika. Stir until the flour is cooked, about 2 minutes. Add the milk a little at a time, whisking continuously until thickened. Remove from the heat and add the cheese and stir until melted and combined.
Pour the cheese sauce over the cannelloni and cover the baking dish with foil. Bake for 40 minutes then remove from oven, uncover, sprinkle with mozzarella, and bake until golden and cannelloni is tender.

Categories
#Pasta
#Pumpkin
#Cheese
#Baked
#Dinner
#Family
#Italian
#Tomatoes
I like this Recipe - 4
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