Tuesday 14th February 2012

PUMPKIN & RICOTTA CANNELLONI
San Remo's fresh cannelloni pasta sheets were reduced for quick sale at Woolworths and I thought it would be a nice change from using instant cannelloni tubes.

I roasted some pumpkin with some sea salt and olive oil in the oven last night. Tonight I mashed it up with a fork and added some ricotta and a splash of balsamic vinegar.

I rolled the cannelloni sheets up and lined a baking dish with them.

I made the tomato sauce with onion, garlic, tomato puree, basil and parsley to slather on top.

A sprinkle of grated cheese on top and into the oven.

Serve with a simple salad. And a glass of red!