Ingredients 24 cannelloni tubes
250g low fat ricotta
50g frozen spinach
1 brown onion
1 clove garlic
1 tsp garam masala
800g can of diced tomatoes
Handful fresh herbs (we used oregano and rosemary)
Salt and pepper
Preheat the oven to 200°C. Chop the pumpkin into small 1-2cm cubes and place in a baking tray lined with baking paper. Cook for 25-30 minutes or until golden.
Meanwhile, dice the onion and garlic. Warm a little oil in a frypan over high heat and add the onion and garlic. When softened, add the spinach. Remove from the heat when cooked and place in a mixing bowl. (Alternatively, use fresh spinach and cook at this stage in the pan with the onion.)
Rinse the pan and add the tomato sauce. Bring to the boil, then leave to simmer until the sauce is thickened. Add the herbs in the final stages of cooking.
Mash the cooked pumpkin in a large bowl, then stir through the ricotta. Add the spinach, onion, garlic, garam masala and mix well. Season with salt and pepper.
Change the oven temperature to 180°C. Using a piping bag, fill the cannelloni tubes with the mixture. Or, if you're like us and don't have a piping bag, use a spoon and chopstick or the end of a wooden spoon. Alternatively, you can ensure you have very clean hands and use your fingers, as my boyfriend insisted on doing!
Place the filled tubes in your baking tray, lined with fresh baking paper. Pour over the tomato sauce. Cover with foil and bake in the oven for 30 minutes. Remove the foil and bake for another 10 minutes.
Serve immediately. It's delicious with a little side salad of green beans or fresh lettuce leaves.