Borgonzola and Pumpkin Cannelloni
Ingredients
2 cups (500 mL) cooked and mashed pumpkin pulp
1/3 lb (150 g) Tre Stelle® Borgonzola cheese, crumbled
1/3 cup (75 mL) pine nuts, lightly toasted
1 cup (250 mL) cooked and strained spinach leaves
1 garlic clove, finely chopped
Salt and pepper
16 to 20 cannelloni tubes, cooked al dente and drained
2 cups (500 mL)tomato sauce
1 cup (250 mL) vegetable juice
1/3 lb (150 g)Tre Stelle®Provolone cheese, sliced
Method
Preheat
oven to 375°F (190°C).
In bowl, combine pumpkin flesh,
Tre Stelle® Borgonzola cheese, pine nuts, spinach leaves and garlic, tossing with fork. Season to taste with salt and pepper. Stuff cannelloni gently with pumpkin and cheese mixture, using teaspoon.
Pour tomato sauce in large ovenproof baking dish. Place stuffed cannelloni over sauce. Sprinkle with vegetable
juice and top with Tre Stelle® Provolone cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes.
Remove
from oven and let stand 10 minutes before serving. Serve with garlic bread and endive salad.
Makes 4 to 6 servings.
Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca