Imagine a dish that transforms humble ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Cannelloni with Pumpkin and Goat Cheese Two Ways is not just a recipe—it's an Italian-inspired symphony of flavors that combines the creamy richness of goat cheese, the sweet earthiness of roasted pumpkin, and the vibrant freshness of spinach. Perfect for those seeking a gourmet meal that looks impressive but is surprisingly easy to prepare, this recipe will elevate your home cooking from ordinary to extraordinary.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 cannelloni tubes
- 400g pumpkin, roasted and pureed
- 200g goat cheese
- 100g grated Parmesan cheese
- 2 cups spinach, sautéed
- Salt and pepper to taste
- Tomato sauce for topping
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Roast the pumpkin by cutting it into small cubes, tossing with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- Once roasted, transfer pumpkin to a food processor and puree until smooth. Allow to cool slightly.
- In a skillet, sauté spinach with a touch of garlic and olive oil until wilted. Remove from heat and drain excess moisture.
- Create two different fillings: - First filling: Mix half the pumpkin puree with half the goat cheese, seasoning with salt and pepper. - Second filling: Combine sautéed spinach with remaining goat cheese and pumpkin puree.
- Carefully stuff each cannelloni tube with alternating fillings - one with pumpkin-goat cheese, the next with spinach-pumpkin mixture.
- Arrange stuffed cannelloni in the prepared baking dish. Pour tomato sauce evenly over the top.
- Sprinkle grated Parmesan cheese over the cannelloni.
- Bake in preheated oven for 25-30 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Roast the pumpkin thoroughly to develop deep, caramelized flavors. Make sure to cut cubes evenly for consistent roasting.
- Drain sautéed spinach completely to prevent watery filling. Use a colander or clean kitchen towel to remove excess moisture.
- For the smoothest filling, let the roasted pumpkin cool slightly before mixing with goat cheese to prevent separation.
- Use a piping bag or zip-lock bag with the corner cut off for the neatest and easiest cannelloni stuffing.
- Choose a high-quality tomato sauce or make your own for the most authentic flavor.
- Let the cannelloni rest for 5 minutes after baking to allow the filling to set and make serving easier.
- For a golden, crispy top, consider broiling for the last 2-3 minutes of cooking.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 22g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 55mg
