Low Fat Pumpkin & Spinach Cannelloni Vegetarian Too! - pumpkin

Method

• Peel and deseed pumpkin; cut into pieces.
• On flat plate, cover pumpkin with oval dish or cling wrap and place in microwave 10 minutes; mash.
• Reserve 1/4 cup ricotta.
• In bowl, combine rest of ricotta, pepper, nutmeg and ginger.
• NOTE: I had spinach ricotta on hand; more than ok to just use low-fat ricotta.
• Add egg, egg white and pumpkin to ricotta mixture and combine well.
• Spoon mixture into tubes.
• NOTE: Can use ziplock bag with small hole on end (filled with mixture) to fill tubes to make it easier or simply use bigger tubes :).
• NOTE: I used instant tubes no pre cooking necessary to make it faster and easier to prepare.
• In baking dish, place 1/4 cup passata and 1/2 cup water.
• NOTE: This sauce is very thin; if you like a thicker type sauce, use pasta sauce of your choice.
• Place filled tubes in bottom of pre-sprayed baking dish.
• Top with 1/2 cup reserved ricotta.
• Add 1/2 cup water on top.
• Bake covered for 15 minutes.
• Uncover and bake for an additional 15-20 minutes.
• NOTE: Tubes should be soft and cheese is lightly brown.
• ENJOY!
• NOTE: I serve with bed of rocket, feta cheese and tomato with 1 teaspoon balsamic vinegar.