Pumpkin Cannelloni Recipe


5 from 1 vote

Pumpkin Cannelloni recipe

how to make Pumpkin Cannelloni

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 285 kcal
Author Pumpkin Cannelloni


  • 1/2 lb. raw pumpkin, chopped into 1/2" cubes
  • 1/2 T. olive oil
  • 1 3 cloves garlic, crushed
  • 1/2 cup ricotta
  • 1/2 cup parmesan
  • 1/2 t. ground sage
  • 1/4 t. salt
  • 1/2 t. pepper
  • 1 box large, stuffable pasta, or lasagna noodles, or flour tortilla shells
  • 6 T. melted butter
  • 6 T. melted butter


  1. Simmer pumpkin in one-half to one cup water for about 20 minutes or until soft. Donot drain. Puree in a blender.

    2. Preheat oven to 350. Put pumpkin puree into a large bowl. Add the rest of theingredients, except for pasta, butter, and 1 tablespoon of sage. Mix well.

    3. Prepare pasta al dente according to package directions. Stuff pasta with pumpkinfilling, or fill lasagna strips and roll. If using tortillas, fill like a burrito and roll. Placeside-by-side in a buttered baking dish.

    4. Mix melted butter and sage and drizzle over stuffed pasta.

    5. Bake for 20 minutes at 350.

Recipe Notes

 My kids liked this warm, but they didn't like the leftovers so much.

Difficulty: Easy, Prep Time: 10 min, Cook Time: 25 min, Serves: 4

Pumpkin Cannelloni


  • Pumpkin Cannelloni Recipe

    foodydad 27 October 2017 12:58 Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..