Creamy Parmesan Pumpkin Cannelloni has delicious pumpkin filling baked in a creamy tomato sauce – all topped with a crunchy Parmesan topping [side or meatless main dish]

This Creamy Parmesan Pumpkin Cannelloni can easily be served as a meatless dish or as a side dish.  I was incredibly surprised at how delicious this turned out.

Not only me, but my husband and son were very impressed as well, and that means a lot. The filling is so creamy with only the slightest bit of crunch with the added chopped Almonds.

Oh, and please – do not leave this out ! I think the Almonds made this dish a new favorite with my family.

Once baked, the top looked a little dry, but as you can see above, when I pulled the Cannelloni tubes apart all the creamy sauce started to burst out.

I have to admit it was a first for me to make a tomato based sauce, using Sun Dried Tomatoes. And it won’t be the last – this sauce alone, can be used in so many dishes.

Think something like cauliflower with a generous sauce layer and some kind of crunch. Or how about chicken covered in the tomato sauce and then baked to a juicy tender delight !

Do try this recipe for your next Meatless Monday main dish ! It is surprisingly delicious and especially meat lovers would also enjoy this pasta.

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More Pumpkin recipes you might like:

• Beef and Pumpkin Stew
• Cheesecake Swirled Pumpkin Brownies
• Pumpkin Cake Bars

Creamy Parmesan Pumpkin Cannelloni

Creamy Parmesan Pumpkin Cannelloni

Linda Nortje

Creamy Parmesan Pumpkin Cannelloni has delicious pumpkin filling baked in a creamy tomato sauce - all topped with a crunchy Parmesan topping [side or meatless main dish]

5 from 2 votes

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Course Dinner

Cuisine Italian

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Bake Time 35 minutes mins

Total Time 55 minutes mins

Cook ModePrevent your screen from going dark

Servings 4 Servings

Calories 996 kcal

Ingredients

  

1x2x3x

SAUCE:

• 3 TB Unsalted Butter
• 2 cups Fresh Cream Whipping Cream/Double Cream
• 100 g Sun Dried Tomatoes drained, pureed ( 3 oz )
• ¼ cup Parmesan Cheese grated

FILLING:

• 500 g Cooked Pumpkin drained well and mashed ( 16 oz )
• ½ cup Plain Cottage Cheese creamy
• 2 TB Parmesan Cheese grated
• 1 TB Lemon Zest
• 100 g Chopped Almonds 3 oz
• Salt and Black Pepper to taste
• 16 Cannelloni tubes

TOPPING:

• ½ cup Fresh Breadcrumbs
• 2 TB Parmesan Cheese grated
• 2 t Lemon Zest

Instructions

 

• Pre-heat the oven to 160 deg C (325 deg F) – spray a medium oven dish with cooking oil
• SAUCE: Add the Butter and Cream to a small saucepan – bring to a slow simmer – add the Tomatoes and cook slowly for 5 minutes – remove from heat and stir in Parmesan – set aside
• FILLING: Mix all the ingredients – fill the Cannelloni tubes and arrange in a single layer in the oven dish – pour sauce over
• TOPPING: Combine all 3 ingredients and sprinkle over sauce
• Cover with aluminum foil and bake 25 minutes – remove the aluminum foil and bake a further 10 – 15 minutes or until the Cannelloni tubes are soft

Notes

Recipe Yield:

• 4 Servings - Main dish
• 8 Servings - Side dish

Nutritional values as per Main dish servings ( 4 )

Nutrition Facts

Creamy Parmesan Pumpkin Cannelloni

Amount per Serving

Calories

996

% Daily Value*

Fat

 

57

g

88

%

Saturated Fat

 

34.8

g

218

%

Polyunsaturated Fat

 

18.4

g

Carbohydrates

 

63

g

21

%

Fiber

 

3.6

g

15

%

Protein

 

12.7

g

25

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Equipment Suggestions

Barilla Cannelloni 250g - Pack of 2

Napolina Egg Pasta Cannelloni (250g)

Trader Joe's California Sun-Dried Tomatoes, 3 oz - 2 Pack

Serve immediately as a main dish or as a side.

LINDA

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