A Little History

This pumpkin and feta cannelloni recipe is a healthy, vegetarian pasta dish that serves four people and takes 20 minutes to prepare and 30 minutes to cook.

In 1907, Nicola Federico, who was a well-known chef from Naples Italy invented this type of pasta called cannelloni. He created this pasta while working at a popular Sorrento, Italy restaurant called La Favoria. Originally, this tubular pasta was called “strascinati” but soon it came to be known as Cannelloni.

What You’ll Need To Make Pumpkin and Feta Cannelloni

• 500g Diced pumpkin (steamed)
• 2 Teaspoons (10ml) paprika
• 1 Teaspoon (5ml) nutmeg
• Salt and pepper to taste
• 2 stalks spring onion (finely chopped) OR ¼ onion, (finely chopped)
• 4 Cups baby spinach (wilted)
• 200g Feta cheese (crumbled)
• 8 Lasagne sheets

Tomato Sauce

• 1 Tablespoon (15ml) olive oil
• ¼ Cup (62.5ml) reserved pasta water
• 1 Small onion (finely chopped)
• 2 Cans (410g each) diced tomatoes
• 1 Garlic clove (finely chopped)
• Salt and pepper to taste
• 1 Teaspoon (5ml) white sugar
• Handful basil leaves (torn)
• ½ Cup (125ml) Parmigiano Reggiano cheese (grated)

How to cook Pumpkin and Feta Cannelloni

1. In a large pan, heat the oil over medium-high heat and add the onion and garlic, and cook for 2 -3 minutes until translucent.

2. Next, add the water, tomato, salt and pepper. Stir and reduce the heat to medium and simmer for 5 minutes.

3. Add ½ cup of water (125ml) and basil leaves and blend the sauce until smooth.

4. Steam the pumpkin until soft and mash. Then set aside to cool down.

5. Pre-heat your oven to 180°C

6. As soon as the pumpkin cooled down, add the rest of the ingredients, and stir until it’s combined.

7. In a large pot of salted boiling water, blanch the lasagne sheets for about 10 minutes until they are al dente. Then drain and rinse and pour some olive oil so that they don’t stick together and cut in half. (width)

8. Spoon the pumpkin filling along the center of each half and bring the edges up from both sides to form a tube. Then pop the tubes into a 20cm x 23cm oven dish, cover with sauce and cheese and bake for 30 minutes at 180°C until golden.

Bon Appétit!

This dish will pair lovely with our Malva pudding with Amarula butterscotch sauce dessert.

Nutritional Info