Easy Pumpkin Cannelloni Recipe | Rich, Creamy & Perfect for Autumn

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories without sacrificing texture.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: sweet potato puree

Butternut squash is equally sweet and creamy, while sweet potato is often less expensive.

Heat olive oil in a pot.

Add minced garlic and chopped onion; sauté until translucent.

Add pumpkin, salt, black pepper, and sugar; stir well.

Prepare a béchamel sauce by melting butter and adding flour, then whisk in milk until thickened.

Stir in nutmeg and parmesan cheese into the béchamel sauce.

Fill cannelloni pasta tubes with the pumpkin mixture using a spoon.

Spread tomato sauce on the bottom of a baking dish.

Arrange filled cannelloni in the dish and pour remaining tomato sauce on top.

Cover with béchamel sauce and sprinkle mozzarella on top.

Cover the dish with aluminum foil and bake at 180°C for 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens