Pumpkin Cannelloni

Pumpkin Cannelloni

What’s for dinner tonight? Why not try Matt Sinclair from Channel 10’s The Cooks Pantry “go-to” meal at home - Pumpkin, Silverbeet and Pinenut Cannelloni.

4 people


  • 3 cups butternut pumpkin, peeled, diced into 1 cm cubes
  • 250gm cannelloni tubes
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 bunch silverbeet, stalks removed
  • 1/2 cup pinenuts, toasted
  • 1 1/2 cups fresh ricotta
  • 1/2 cup Greek feta
  • 1 teaspoon. grated nutmeg
  • Salt
  • Pepper
  • 1/2 cup parmesan, finely grated


  • 2 tins diced tomatoes
  • 2 medium brown onions, peeled and halved
  • 100gm butter
  • 1 teaspoon. brown sugar


  1. Preheat oven to 190C. Line a baking tray with greaseproof paper.
  2. In a large bowl combine the diced pumpkin, olive oil and a generous pinch of salt and cracked black pepper and toss to coat.
  3. Transfer to a pre-heated frypan. Keep an eye on it, gently tossing from time to time.
  4. Meanwhile, place a medium saucepan over medium heat and add the diced tomatoes, onions and butter. Bring to a light boil, reduce the heat to low and simmer for 30 minutes, stir often. Season with brown sugar and salt to taste. Remove the onions and discard.
  5. In a large bowl combine the pumpkin, spinach, pinenuts, ricotta, feta and nutmeg and mix well to combine. Season with a generous amount of salt and freshly cracked black pepper.
  6. In a baking dish, spoon in 1/4 cup of the tomato sauce and spread along the base of the dish. Gently fill the cannelloni shells with the pumpkin mixture and align side-by-side in the baking dish.
  7. Cover with remaining tomato sauce and top with parmesan.
  8. Place in the oven (190C) and bake for 30 minutes or until pasta is al dente.


Bravo 30cm Frypan

Contemporary 14cm/1.4L Saucepan


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