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This is just fall in a pan! It is a great way to use any extra pumpkin you have this season.
Preheat your oven to 375 F and grease a 9×13 baking pan.
In a saucepan over medium high heat, melt butter. Then add the flour and whisk together until combined. While whisking, add in the milk and continue mixing until smooth. Add the Parmesan and nutmeg and season with salt and pepper to taste. Now you have a flavorful bechamel sauce! Set aside and cover the pan to keep warm.
In another saucepan, heat the olive oil over medium high heat. Add the minced onion and garlic and cook until softened, stirring often for about 4-5 minutes. Add the sage and saute one minute. Add the pumpkin puree and mix together. Add the ricotta cheese and mix until thoroughly combined, season with salt and pepper to taste. Remove from heat and scoop the mixture into a Ziplock bag. Press all the air out of the bag and seal it closed. Snip one bottom corner off the bag. Set aside for a moment.
Spread about 1/4 of the bechamel in the bottom of the baking pan. Using the Ziplock bag of pumpkin filling, point the cut corner of the bag into the first cannelloni and squeeze the bag of filling until the entire pasta tube is filled. Set the filled cannelloni into the bechamel in the baking pan. Repeat until you are out of filling. Make sure the cannelloni are arranged evenly and then top with the remaining bechamel sauce. Top with mozzarella cheese.
Cover the pan with aluminum foil and bake for 20 minutes then remove foil and bake for another 15-20 minutes. Remove pan from the oven and allow it to cool slightly before cutting into squares and serving!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!