The Pioneer Woman Tasty Kitchen
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Pumpkin & Three Cheese Cannelloni

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8

Description

This is just fall in a pan! It is a great way to use any extra pumpkin you have this season.

Ingredients

  • ¼ cups Butter
  • ½ cups Flour
  • 1-½ cup Milk
  • ¼ cups Freshly Grated Parmesan Cheese
  • 1 pinch Nutmeg
  • 1 Tablespoon Olive Oil
  • ½ whole Small White Onion, Minced
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Chopped Sage
  • 1 can (15oz Can) Pumpkin Puree
  • 1 cup Ricotta Cheese
  • 1 package (200g Package) No-Boil Cannelloni
  • 2 cups Grated Mozzarella Cheese
  • Salt And Pepper, to taste

Preparation

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!

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Avatar of jessswan

jessswan on 11.27.2012

I was on a quest this Thanksgiving season to make as many dishes with pumpkin as I could. Even a pasta dish. Yes, it’s worth it to try this recipe. I couldn’t find cannelloni at any of our grocery stores, so I had to go with manicotti (which I had to precook) instead, which still worked, and made it easier to portion out for serving sizes. Since the pasta was precooked, I only cooked the dish for 20-30 minutes and it was still hot and melted. The pumpkin mixture is amazingly savory, and the bechamel sauce is super creamy, to-die-for. I ran out of ricotta, so subbed in mozzarella for the missing amount, and it still melted and mixed just fine. Thanks for sharing this recipe! I’ll be making this one again!

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