On my mission to remake some of the dishes I’ve previously featured at vegeTARAian, I was inspired by my recent, wonderful trip to Italy and my love for Italian cuisine. It was time to have another crack at cannelloni, otherwise known as a tube-filled pasta bake.
The last time I made cannelloni I went for a pumpkin, spinach and ricotta version with a simple tomato sauce. This time I wanted to mix it up by removing the ricotta, using gluten free pasta, adding a flavoured tomato sauce and BAKING THE PUMPKIN. Because the taste of roasted veg makes it next level.
The good folk at Spiral Foods sent me some of their new products to try so I used the Spiral Organic Arrabbiata Sugo for the sauce and coated the pumpkin in the Spiral Rosemary and Roasted Garlic Oil before roasting. Look out tastebuds, this dish was going to be hit with major flavour bombs.
I also made a vegan version with the same tubes and filling, a jar of Spiral Organic Primavera Sugo for the sauce, topped with a layer of nutritional yeast and grated soy cheese.
- 800g Kent pumpkin
- Spiral Rosemary and Roasted Garlic oil
- 200g gluten free cannelloni tubes
- 1 jar Spiral Organic Arrabbiata Sugo
- 150g fresh baby spinach
- 2 Tbs pine nuts
- 200g shredded mozzarella
- Preheat the oven to 180˚C.
- Peel and cube the pumpkin and lay evenly on a baking tray. Coat each piece in the flavoured olive oil and roast for 40 minutes.
- Mash the pumpkin, season with salt and pepper and stir through pine nuts.
- Heat a wok and when hot, add a little water. When the water bubbles, add the spinach and toss until wilted. Mix the spinach through the pumpkin mixture.
- Spoon the pumpkin mixture into a piping bag (or sandwich bag with a corner cut out) and fill the cannelloni tubes. Arranged the filled tubes in a single layer in a baking dish.
- Pour the sauce over the cannelloni and sprinkle with mozzarella.
- Bake for 30-40 minutes or until the top is golden.
vegeTARAian was sent Spiral Foods products for editorial consideration