Pumpkin Cannelloni Bake

Cheesy cannelloni filled with bolognese and pumpkin puree. The kind of cozy autumn recipe we all need right now.⁠ This is a terrific fall dish to serve any night of the week and to enjoy with your friends.⁠

Ingredients

Ingredients
Servings:
Cannelloni
Shallots
Garlic Clove
tbsp
Olive Oil
g
Minced Beef
g
Chopped Tomatoes
tsp
Fresh Thyme
tsp
Fresh Oregano
g
Hokkaido Pumpkin
tbsp
Salted Butter
tsp
Ground Nutmeg
Cannelloni
g
Mozzarella Cheese
Béchamel
g
Butter
g
All-Purpose Flour
g
Milk
tsp
Ground Nutmeg
Pinch of Salt

Instructions

Preparing In The Kitchen
  1. Peel the shallots and garlic and cut into fine cubes. Heat a pan with a little olive oil over medium high heat and fry the minced meat from all sides. Add the shallots and garlic and fry for about 3 minutes. Add the tomato sauce and bring to boil.
  2. Wash the thyme and oregano, shake dry. Pluck off leaves, chop finely and add to the Bolognese. Season with salt and pepper and cook over medium heat for about 25 minutes.
  3. For the pumpkin puree, wash the pumpkin, remove the seeds and dice in cubes. Boil the pumpkin cubes in salted water for about 20 minutes. Drain and mash together with a tablespoon of butter. Season with salt, pepper and nutmeg.
  4. For the béchamel, put the butter in a saucepan and stir in the flour. Sauté for about 1 minute. Then add the milk and whisk until smooth. Cook over medium heat for a minute and season with salt and nutmeg.
  5. Preheat the oven to 200 ºC.
  6. Mix the Bolognese with 50g mozzarella and season as needed. Fill the sauce into a piping bag.
  7. Spread the casserole pan with a layer of pumpkin puree. Fill the cannelloni with the Bolognese and place them next to each other in the casserole pan on the pumpkin spread. Add the remaining puree and the béchamel on top of the cannelloni and sprinkle with mozzarella cheese.
  8. Bake in the oven for about 45 minutes.

Preparing In The Kitchen
  1. Peel the shallots and garlic and cut into fine cubes. Heat a pan with a little olive oil over medium high heat and fry the minced meat from all sides. Add the shallots and garlic and fry for about 3 minutes. Add the tomato sauce and bring to boil.
  2. Wash the thyme and oregano, shake dry. Pluck off leaves, chop finely and add to the Bolognese. Season with salt and pepper and cook over medium heat for about 25 minutes.
  3. For the pumpkin puree, wash the pumpkin, remove the seeds and dice in cubes. Boil the pumpkin cubes in salted water for about 20 minutes. Drain and mash together with a tablespoon of butter. Season with salt, pepper and nutmeg.
  4. For the béchamel, put the butter in a saucepan and stir in the flour. Sauté for about 1 minute. Then add the milk and whisk until smooth. Cook over medium heat for a minute and season with salt and nutmeg.
  5. Preheat the oven to 200 ºC.
  6. Mix the Bolognese with 50g mozzarella and season as needed. Fill the sauce into a piping bag.
  7. Spread the casserole pan with a layer of pumpkin puree. Fill the cannelloni with the Bolognese and place them next to each other in the casserole pan on the pumpkin spread. Add the remaining puree and the béchamel on top of the cannelloni and sprinkle with mozzarella cheese.
  8. Bake in the oven for about 45 minutes.

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