Pumpkin and Mushroom Cannelloni

 

There is definitely something special about baked pasta. My Italian ancestors were onto a winner with that combination, and I think they knew it. What I love about Italians is that when they find something they love they explore it to the absolute limits with each region of Italy having their own special versions.

I must confess that I am a bandit for baked pasta. My mother used to make pasta al forno (penne pasta baked in the oven with bechamel and parmesan) every Wednesday night growing up as she was out playing sport. Over the years a friendly competition began to develop between the remaining members of the family as we all rushed home to collect the crispiest baked corner slice – I often won… and I was  the youngest in my family by a long way.

The cannelloni feels to me like it often gets overshadowed by its more beloved brother, the lasagna. But with this recipe, I hope to show that it can be more flavoursome and interesting. Also, cannelloni is still exotic enough to serve at a dinner party and is just as easy to make as lasagna.

When one thinks of cannelloni, it’s easy to get caught up in the stock standard spinach and ricotta version. True, spinach and ricotta cannelloni is great for the vegetarians amongst us, but why not think a little more outside the box and you could have yourself another great vegetarian version – pumpkin and mushroom cannelloni.

For this recipe I chose to make the pasta from scratch, but it will work just as well with dried cannelloni (par boil them before you fill them) which will cut down the prep time. I do have to say that making fresh pasta from scratch gets easier and quicker the more you make it.

You’ve just got to give this one a try – do it for the humble cannelloni who deserves a bit more attention. I’m sure you will love the flavourful outcome just as much as we did!

Comments

  1. Marlies says

    how much pumpkin should you have when it's blended? (i want to use canned pumpkin) this looks delicious!

  2. mjskit says

    This made my supper look like fast food. WOW! Talk about a bowl of genuine comfort! Love the butternut and mushrooms in this dish. Beautiful and delicious!
    My recent post Shrimp and Grits

  3. mushroomscanada says

    What a fantastic meal this is!! The flavour combinations are absolutely mouthwatering…thanks for sharing!

    -Shannon

  4. winstonthehungryexcavator says

    Oh my goodness this looks so darn delicious, Amanda!! I've bookmarked this recipe because I want to make this soon. I don't have the tools to make pasta from scratch so pls don't mind me using dried cannelloni tubes. I might ask you for some more advice regarding stuffing the tubes later on when I'm making them because I've never made them so not sure how to alternate or fill them etc. Anyway, love reading abt your childhood memories of eating pasta from your mum's kitchen. So sweet. After all, isn't that what food is all about? =)
    My recent post Cafe Saffron, Ivanhoe

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