Day 7/10 Protein-packed Vegetarian Meals

• servings: Serves 4
• total time: 1 hour 30 minutes

Ingredients

Filling:

500g ricotta

60g pesto (homemade or store-bought)

300g butternut pumpkin, diced

2 red onions

2 tablespoons olive oil (for caramelising onions)

Cannelloni:

200g cannelloni shells

Béchamel Sauce:

1/4 cup extra virgin olive oil

1/3 cup flour

1 litre milk

Freshly grated nutmeg to taste

Salt and pepper to taste

Topping:

2 cups mozzarella, grated

Directions

Roast the Pumpkin:

Preheat your oven to 200°C.

Dice the butternut pumpkin into small cubes and toss with a little olive oil, salt, and pepper.

Spread the pumpkin cubes on a baking sheet in a single layer.

Roast in the preheated oven for 20-25 minutes, or until the pumpkin is tender and lightly caramelised, turning halfway through for even roasting. Remove from oven and let cool slightly.

Caramelise the Onions:

Peel and thinly slice the red onions.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the sliced onions and cook, stirring frequently, until the onions are soft and golden brown. This should take about 15-20 minutes. If they start to stick or brown too quickly, lower the heat and add a splash of water to deglaze the pan.

Once caramelised, remove the onions from the skillet and set aside.

Prepare the Filling:

In a large bowl, combine the ricotta and pesto. Gently fold in the roasted pumpkin and caramelised onions until evenly mixed.

Prepare the Cannelloni:

Preheat your oven to 180°C.

Stuff the Cannelloni:

Carefully stuff the uncooked cannelloni shells with the ricotta, pumpkin, and onion mixture. Place the stuffed shells in the prepared baking dish in a single layer.

Make the Béchamel Sauce:

In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Gradually add the milk, whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens and becomes smooth, about 5-7 minutes.

Season with freshly grated nutmeg, salt, and pepper to taste.

Assemble the Dish:

Pour the béchamel sauce evenly over the stuffed cannelloni.

Sprinkle the grated mozzarella evenly on top.

Bake:

Bake for ~40 mins or until the cheese is golden and bubbly.

Serve:

Allow the cannelloni to cool for a few minutes before serving. This will help the filling set and make it easier to serve.