- 12 cannelloni tubes
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh sage
- Salt and black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup tomato passata
- 1 teaspoon smoked paprika
- Fresh basil leaves for garnish
Instructions:
1. Prepare Cannelloni:
- Cook the cannelloni tubes according to package instructions. Rinse with cold water and set aside.
2. Pumpkin Filling:
- In a bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, chopped sage, salt, and black pepper. Mix well.
3. Stuff Cannelloni:
- Fill each cannelloni tube with the pumpkin mixture, ensuring they are evenly stuffed.
4. Red Bechamel Sauce:
- In a saucepan, melt butter over medium heat. Add flour and stir until it forms a smooth paste.
- Gradually whisk in the milk, stirring constantly until the sauce thickens.
- Pour in the tomato passata and smoked paprika, continuing to stir until well combined.
5. Assemble and Bake:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the red bechamel sauce on the bottom of a baking dish.
- Arrange the stuffed cannelloni in the dish, then pour the remaining red bechamel sauce over them.
- Bake for 25-30 minutes or until the tops are golden and bubbly.
6. Garnish and Serve:
- Garnish with fresh basil leaves just before serving.
Enjoy these delectable Pumpkin-Stuffed Cannelloni with a twist of vibrant Red Bechamel for a sensational culinary experience!
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