Borgonzola and Pumpkin Cannelloni
This is the Borgonzola and Pumpkin Cannelloni recipe.
- Prep: 25 min
- Cooking: 40 min
Ingredients
- 2 cups (500 mL) cooked and mashed pumpkin pulp
- 5 oz (150 g) Canadian Borgonzola cheese crumbled
- 1/3 cup (80 mL) pine nuts lightly toasted
- 1 cup (250 mL) cooked and strained spinach leaves
- 1 garlic clove finely chopped
- Salt and pepper to taste
- 16 to 20 cannelloni tubes cooked al dente and drained
- 2 cups (500 mL) tomato sauce
- 1 cup (250 mL) vegetable juice
- 5 oz (150 g) Canadian Provolone cheese sliced
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Preparation
Preheat oven to 375 °F (190 °C).
In bowl, combine pumpkin flesh, Canadian Borgonzola cheese, pine nuts, spinach leaves and garlic, tossing with fork. Season to taste with salt and pepper. Stuff cannelloni gently with pumpkin and cheese mixture, using teaspoon.
Pour tomato sauce in large ovenproof baking dish. Place stuffed cannelloni over sauce. Sprinkle with vegetable juice and top with Canadian Provolone cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes.
Remove from oven and let stand 10 minutes before serving. Serve with garlic bread and endive salad.
Tips
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Nutritional information
Per serving| Energy: | 437 Calories |
| Protein: | 22 g |
| Carbohydrate: | 47 g |
| Fat: | 19 g |
| Fibre: | 6 g |
| Sodium: | 1231 mg |
| (% DV*) | |
|---|---|
| Calcium: | 40 % / 403 mg |
