Roast pumpkin, Spinach and Ricotta cannelloni

Submitted by Gail Follett

Roast pumpkin, Spinach and Ricotta cannelloni

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Serving: 4
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes


  • Ingredients:
  • 3/4 small butternut pumpkin (cubed and roasted)
  • 1 tblsp olive oil
  • 1/4 tsp ground nutmeg
  • 2 x 410g tins crushed tomatoes
  • 1/4 tsp oregano
  • 1 tblsp sugar
  • 2 cloves garlic
  • 1 brown onion
  • 250g ricotta
  • 100g fresh baby spinach (finely chopped)
  • 1/2 cup grated parmesan cheese (reserved half for top)
  • 4 - 6 fresh lasagna sheets (roll filling into)
  • 2 cups grated mozzarella cheese
  • Pinch of salt and pepper
  • 1/3 cup pine nuts (optional)


  • 1) Sprinkle pumpkin with nutmeg, drizzle with olive oil and roast.
  • 2) In saucepan saute onion and garlic (set aside to cool).
  • 3) In a large bowl, mash roasted pumpkin, then add spinach, ricotta, half of the Parmesan cheese, onion and garlic (and optional pine nuts) until well combined.
  • 4) Cut each lasagna sheet into thirds, and place pumpkin mixture along the length of each sheet, then roll and form into a tube (resembling cannelloni). Lay each roll into bottom of slow cooker.
  • 5) Combine tomatoes, oregano, sugar, salt and pepper then pour over the top, and cover with mozzarella and remaining Parmesan cheese.
  • Cook on high for 2 - 3 hours (pending on your slow cooker) or until pasta is cooked and cheese is melted.
  • Note:
  • If crushed tomatoes are too chunky for your liking, you can blend them down to a smoother consistency.

4 thoughts on “Roast pumpkin, Spinach and Ricotta cannelloni”

  1. Very tasty and with the pumpkin and pine nuts its a change from the plain old spinach and ricotta cannelloni. Its a regular dish in our household.

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