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Inspired by healthy eating, TRUE! This recipe ROCKS for you know who! For the budget conscious, ideal as well! Who will be first to review? Time will tell! NOTE: If don't like spinach, don't let the recipe throw you off from making...LEAVE IT OUT :)
- Peel and deseed pumpkin; cut into pieces.
- On flat plate, cover pumpkin with oval dish or cling wrap and place in microwave 10 minutes; mash.
- Reserve 1/4 cup ricotta.
- In bowl, combine rest of ricotta, pepper, nutmeg and ginger.
- NOTE: I had spinach ricotta on hand; more than ok to just use low-fat ricotta.
- Add egg, egg white and pumpkin to ricotta mixture and combine well.
- Spoon mixture into tubes.
- NOTE: Can use ziplock bag with small hole on end (filled with mixture) to fill tubes to make it easier or simply use bigger tubes :).
- NOTE: I used instant tubes no pre cooking necessary to make it faster and easier to prepare.
- In baking dish, place 1/4 cup passata and 1/2 cup water.
- NOTE: This sauce is very thin; if you like a thicker type sauce, use pasta sauce of your choice.
- Place filled tubes in bottom of pre-sprayed baking dish.
- Top with 1/2 cup reserved ricotta.
- Add 1/2 cup water on top.
- Bake covered for 15 minutes.
- Uncover and bake for an additional 15-20 minutes.
- NOTE: Tubes should be soft and cheese is lightly brown.
- NOTE: I serve with bed of rocket, feta cheese and tomato with 1 teaspoon balsamic vinegar.
I have very slim pickings in my pantry, so I modified a few things...but the idea is mmmm mmmm good! I used stuffed shells instead of canelloni tubes and made a cream sauce with pumpkin flavored creamer :) instead of the passata. I didn't see an oven temp, so I used 350 F. I'm making this again next week when my sister comes over! Thank you! (and thanks for adopting me mickey :)