Happy Halloween – Roast Pumpkin & Red Pepper Cannelloni

Happy Halloween to everyone. Hope you all have a great day and of course I do hope the trick-or-treating proves to be fruitful. I have shared with you a favourite Italian style Halloween Recipe of mine below. C x

Roast Pumpkin & Red Pepper Cannelloni

Serves 6


A delicious vegetarian option, this recipe does seem long but it is well worth the time spent.  If you haven’t cannelloni tubes just roll use lasagne sheets.


For the filling

2 onions, finely chopped

150g pumpkin, peeled and diced

2 garlic cloves, finely chopped

1 jar roasted red peppers

500g baby spinach

250g ricotta cheese

Nutmeg, grated


For the sauce

80g butter

80g plain flour

650ml milk (optional ½ vegetable stock and ½ milk)

Salt and freshly ground black pepper


16 cannelloni tubes

A little melted butter, for greasing dish


100g grated parmesan

4 tbsp breadcrumbs


Extra virgin olive oil


  1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
  2. For the filling, heat the oil in a saucepan and sauté the onions and pumpkin until soft.  Add the garlic and cook for a further 2 minutes.  Remove from pan and set aside.
  3. Add the spinach to the pan and allow to wilt.  This will take a minute or two.  Place the spinach in a colander, squeeze and allow to drain.  
  4. Add the spinach to the garlic and pumpkin followed by the ricotta and mix well. 
  5. Grate a little nutmeg over the mixture. Check for seasoning adding salt and freshly ground black pepper as required.
  6. To make the sauce, combine the butter and flour and cook, stirring over a low heat for about 4-5 minutes.
  7. Add the milk and whisk continuously until almost boiling.  Reduce the heat and simmer for a further 3-4 minutes, stirring often.  Season to taste and set aside.
  8. Brush an ovenproof dish with a little melted butter and spread a little white sauce in the base of the dish.
  9. Fill the cannelloni tubes with the filling using a piping bag.  Layer the tubes in the dish and pour over the sauce.
  10. Sprinkle over the parmesan and breadcrumbs.  Bake for about 20-25 minutes until golden and serve.


Keeping it local: Combine Janet’s Beetroot Relish with cream and spinach for a stuffing to the cannelloni.


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