How was everyone’s weekend? Was it spooky?
I went to a Halloween party on Saturday and my friend dressed as a “Big Fat Gypsy Wedding” bride, and I dressed as her bridesmaid. Let’s just say there was a whole lot of trashy going on. Pretty sure the pictures are highly inappropriate BUT hey, what other day of the year can you dress up as WHATEVER you want, and it would be totally acceptable.
I’m telling you, there is no other day.
Well I mean, there is Sunday when I find it totally appropriate to wear sweatpants that have a hole in the butt. I have other sweatpants, trust me, I do. I just like the holey ones. There’s something about them that’s just better. I also like the suspense of the possibility that someone will knock at the door and I have to madly scramble to put different pants on.
Anyways, now that I have confirmed you have completely lost your appetite. Let’s get to some food, shall we?
Who likes pumpkin? I do, I do.
Who likes cannelloni? I do, I do.
Who likes cheese?… 3 different kinds to be exact! I do, I do.
So basically this recipe is just a success all around! It has a few steps but it is really easy and pretty quick to put together.
Tasty, and easy. So easy, you don’t even have to change out of your holey clothing to make it.
Miss Delish asks:
What is your favorite thing to make with pumpkin?
Do you have any clothing that you probably shouldn’t still wear? (please say you do!)
Pumpkin & Three Cheese Cannelloni:
1/4 cup butter
1/2 cup flour
1 1/2 cup milk
1/4 cup freshly grated Parmesan cheese
1 pinch nutmeg
1 tbsp olive oil
1/2 small white onion, minced
3 cloves garlic, minced
2 tbsp chopped sage
1 can (15 oz) pumpkin puree
1 cup ricotta cheese
1 box (200g) no boil cannelloni
2 cups grated mozzarella cheese
salt and pepper to taste
Preheat your oven to 375 and grease a 9×13 baking pan.
In a saucepan over medium high heat, melt butter, add the flour and whisk together until combined, While whisking, add in the milk and continue mixing until smooth. Add the Parmesan and nutmeg and season with salt and pepper to taste. Now you have a flavorful bechamel sauce! Set aside and keep warm.
In another saucepan, heat the olive oil over medium high heat. Add the minced onion and garlic and cook until softened, stirring often, about 4-5 minutes. Add the sage and saute one minute. Add the pumpkin puree and mix together. Add the ricotta cheese and mix until thoroughly combined, season with salt and pepper to taste. Remove from heat and scoop into a ziplock bag, press all the air out of the bag and seal closed. snip one bottom corner off the bag. Set aside for a moment.
Spread about 1/4 of the bechamel in the bottom of the baking pan. Using the ziplock bag of pumpkin filling, point the cut part of the bag into the first cannelloni and squeeze the bag entire pasta tube is filled. Set into the bechamel in the baking pan. Repeat until you are out of filling. Make sure the cannelloni are arranged evenly and then top with the remaining bechamel sauce. Top with mozzarella cheese.
Cover with aluminum foil and bake for 20 minutes, remove foil and bake for another 15-20 minutes. Allow to cool slightly before cutting into squares and serving!