Pumpkin and Ricotta Cannelloni

20 minutes
1 hour

  • 3 cups pumpkin diced
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 2 tablespoons finely sliced sage
  • 2 cups ricotta cheese
  • 1 packet Barilla Cannelloni
  • 1 jar Barilla Napolitana sauce

Place diced pumpkin in a baking dish, drizzle with olive oil and a big pinch of salt and bake for 30 minutes at 180 degrees Celsius.

Allow pumpkin to cool for 25 minutes and then mash. Add lemon zest, lemon juice, pinch of salt, sage and ricotta and mix well.

Fill a piping bag or a plastic bag with the corner cut out pipe the pumpkin/ricotta mix into cannelloni and assemble in a baking dish. You want to save some of the pumpkin/ricotta mix to put on top of the dish.

Top the filled cannelloni with the jar of Barilla Napolitana sauce and to finish dollop the last of the pumpkin/ricotta mix on top of the napolitana.

Bake for 30 minutes at 160 degrees Celsius.

Serves 4

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