Leek Cannelloni with Pumpkin and Ricotta Recipe
Leek Cannelloni with Pumpkin and Ricotta Recipe
Who doesn’t love a good cannelloni dish? This version is healthy, nourishing and deliciously creamy. Enjoy!
Servings
Prep time
Cook time
Recipe
Ingredients
- 700g pumpkin, cut into small 2cm cubes
- 2 large leeks, roots & hard ends removed
- Handful mushrooms
- 2 cloves garlic, finely chopped
- 180g spinach, finely chopped
- Handful fresh basil, finely chopped
- 200g ricotta
- 1 onion, finely chopped
- Pinch sea salt & pepper
- 2 cups tomato passata
- Handful Parmesan cheese
- Handful pumpkin seeds
Method
- Preheat oven to 180°C.
- Place pumpkin pieces on baking tray with baking paper, then put in oven for 45 mins, or until pumpkin is golden and cooked through.
- Slice leeks down along centre and remove separate layers. Keep smaller centre pieces for another meal.
- Place leek sheets in boiling water for a few mins until soft, then place on chopping board ready to be filled.
- Place mushroom in food processor and pulse until small pieces.
- Cook garlic in frying pan on medium heat with some olive oil, until onion is cooked through. Add mushroom and spinach and cook for further few mins.
- Mash cooked pumpkin in medium bowl. Then stir through mushroom, onion, garlic and spinach mixture. Stir through basil and ricotta.
- Spoon filling along centre of each piece of leek, then roll to enclose filling.
- Line up leek cannelloni in baking dish and cover with passata, top with Parmesan and pumpkin seeds.
- Bake for 45 mins.
- Tip: Leeks can be a little stringy when you cut them, so cut leek sheets in half so you have smaller cannelloni. This makes them easier to serve, without having to cut them in the baking dish.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
