Cheese And Pumpkin Cannelloni Recipe
Thanks to my neighbor for sharing this excellent cheese and pumpkin cannelloni recipe. Stock up on more and more pasta as you will want to make this cheese and pumpkin cannelloni time and again. This cheese and pumpkin cannelloni as a side dish is a winner! I simply love cheese and pumpkin cannelloni which is believed to be a popular italian dish. With easily procurable ingredients this cheese and pumpkin cannelloni recipe is a must try.
Ingredients
12 cannelloni or manicotti shells
2 tbsp. olive oil
4 tbsp. butter
1 medium onion, chopped
1/2 lb. pumpkin, mashed (canned)
1/3 cup Parmesan cheese
4 oz. mascarpone cheese (or ricotta or cream cheese)
2 amaretti cookies, finely crushed, or crushed graham crackers
1/2 tbsp. bread crumbs
Sauce
4 tbsp. melted butter
8 sage leaves (1/2 tsp. dry)
1/4 cup heavy cream
Directions
Cook in boiling water until firm to the bite (al dente).
Drain in cold water and set aside.
Meanwhile, prepare sauce.
Heat in skillet.
Saute until onions become golden brown.
Remove from stove and set aside.
Mix well and add to onion mixture.
Place approx 1 tbsp.into pasta shells, and place side by side in baking dish.
Combine in saucepan over medium heat just until boiling.
Pour over shells, cover, and bake approx. 20 minutes or until hot.
Drain in cold water and set aside.
Meanwhile, prepare sauce.
Heat in skillet.
Saute until onions become golden brown.
Remove from stove and set aside.
Mix well and add to onion mixture.
Place approx 1 tbsp.into pasta shells, and place side by side in baking dish.
Combine in saucepan over medium heat just until boiling.
Pour over shells, cover, and bake approx. 20 minutes or until hot.
