Recipe

Cheese And Pumpkin Cannelloni Recipe

	Auntybea / All my dishes 1 year, 7 months ago This is just a delicious recipe for pumpkin cannelloni from Rober Rose's Book of Classic Pasta. Prep:15m Cook:20m Servings:4	Auntybea
	creamy savoury pasta

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Ingredients

12 cannelloni or manicotti shells

1/4 cup butter

2 tbsp. olive oil

1 cup chopped onions

1 cup canned pumpkin

1/3 cup grated Parmesan cheese

1/2 cup mascarpone cheese

1 1/2 tsp. fine read crumbs

2 amaretti cookies, finely crushed

Sauce:

1/4 cup butter

1/4 cup whipping cream

2 tbsp. chopped fresh sage or 12 tsp. dried sage

Directions

Preheat oven to 350 F.

In a large pot of boiling salted water, cook cannelloni 10 to 12 minutes or until tender; drain. Rinse under cold water, drain and set aside.

In a skillet heat butter and oil over medium-high heaqt. Add onions and cook until gold brown. Remove from heat. Stire in pumpkin, Parmesan, Mascarpone, bread crumbs and amaretti. Stuff shells and put in baking dish.

Make the sauce:

In a saucepan bring butter, cream and sage to a boil. Pour over shells. Cover dish tightly with aluminum foil.

Bake until hot, about 20 miinutes.

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