Pumpkin, spinach and ricotta cannelloni

Here is another great vegetarian recipe!And the great thing about Cannelloni is that it can be made ahead of time and put in the fridge until needed!


750g Pumpkin, cut into 1cm cubes
250g frozen spinach
250g ricotta
200g cannelloni tubes
800g diced tinned tomatoes
salt and pepper
1tbs chilli flakes
1 red onion
1 clove garlic
oil
1c tasty cheese

Pre heat oven to.180 degrees celsius Place diced pumpkin on an oven tray, season and drizzle with oil and roast in oven untill soft, about 30 minutes.
Squeeze as much water out of the spinach as you can and place in a bowl along with the ricotta.
Diced the onion and chop up the garlic and saute off in a pan, set asaide.
Remove pumpkin from oven and place in the spinach and ricotta bowl, season with salt and pepper and give it a good mix, breaking up the pumpkin slightly.
Add the onion mix to the diced tomoates in a sperate bowl and season and add the chilli flakes.
spray a 1.5L (6-cup) capacity shallow ovenproof baking dish, with spray oil.Spread a bit and the tomato mix over the dish.
Fill the Cannelloni tubes with the pumpkin mix, making sure the tubes are completly full and place in the baking dish. continue to do so until all the mix is gone over the base of the baking dish is covered.
pour the rest of the tomato mix over the top of the tubes and sprinkle with the tasty cheese. (at this point it can be placed in the fridge for later)
Bake in the oven for about 30 minutes, Serve with a side salad.