Pumpkin ricotta cannelloni

original post:http://greedygirlcooks.blogspot.com/2014/10/pumpkin-ricotta-cannelloni.html

Ingredients

6 cups chopped pumpkin

2 whole garlic heads

2 cups chopped onion

3 large tomatoes

2 table spoon oil

1 teaspoon salt

½ teaspoon black pepper

2 teaspoon organic no salt seasoning

1 teaspoon onion powder

1 tablespoon thyme leaves

1 cup heavy cream

1 teaspoon salt

1/3 cup Parmesan cheese

15 oz ricotta

12-15 cannelloni pasta

1 cup shredded mozzarella

Instructions:

Prep:

• Preheat oven to 350 degrees
• Boil the cannelloni in salted water for 7 minutes
• Remove from boiling water and rinse with cold water
• Lightly spray some oil in the center and lay on a paper towel to dry
• Finely chop pumpkins, onions, and garlic.
• Season with salt, black pepper, no salt seasoning, onion powder, thyme and oil
• Place on a non-stick baking tray
• At the same time place three tomatoes in an oven safe dish and fill half way with water
• Place the tray of pumpkin and the tomatoes in the oven for 15 to 20 minutes until the pumpkins are cooked
• Reserve 2 cups of the baked pumpkin, place the rest in a dish to cool

For the sauce:

• Carefully remove the skin of the hot tomatoes
• In a blender, place the tomatoes, 2 cups of the baked pumpkin mixture, cream, Parmesan cheese and 1 teaspoon salt. Blend until smooth

For the cannelloni:

• In the bottom of a baking dish spoon 1 cup of sauce
• Fold in the ricotta cheese with the cooled baked pumpkin(try not to crush the pumpkins)
• Carefully stuff each cannelloni fully with the mixture
• Place in the baking dish with sauce, repeat until the dish is filled with stuffed cannelloni
• Pour over the top another 2 cups of sauce and sprinkle with mozzarella cheese
• Bake for 15 minutes covered and 15 minutes uncovered

Greedy tips:

• You can use jumbo shells, or lasagna for this recipe, just boil the lasagna as you normally would, cut them down to around 4 or 5 inch rectangles, fill and roll up. As for the shells those babies are even easier just boil and fill the cavities.
• If your cannelloni pasta rips, never mind fill them any way and roll up, place in the baking dish cut side down.
• It’s easier to fill with a piping bag or small spoon. You can fill one half then flip it around and fill the other side.
• Make sure to chop the pumpkin, onions and garlic into smaller sizes so they will fit into the cannelloni.