Pumpkin Bean Cannelloni with Cream Sauce
Indulge in the comforting flavors of autumn with our Pumpkin Bean Cannelloni with Cream Sauce, a unique twist on traditional baked pasta dishes. This recipe combines velvety pumpkin puree, creamy ricotta, and protein-rich white beans for a luscious, nutrient-packed filling, subtly spiced with nutmeg and garlic. Rolled into tender cannelloni shells, the hearty filling is blanketed in a silky homemade sage cream sauce and topped with bubbling mozzarella for a golden, irresistible finish. Perfect for cozy dinners, this gourmet-inspired dish is both satisfying and elegant, making it ideal for special occasions or weeknight treats. Whether you're craving fall flavors or pasta perfection, this baked cannelloni promises to impress.
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Recipe Information
Ingredients
- 12 pieces cannelloni pasta
- 1 cup pumpkin puree
- 1 cup white beans (cooked or canned, drained and rinsed)
- 1 cup Parmesan cheese (grated)
- 1 cup ricotta cheese
- 2 cloves garlic (minced)
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup heavy cream
- 1 tablespoon fresh sage (finely chopped)
- 1 cup mozzarella cheese (shredded)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, mash the white beans with a fork until mostly smooth but still slightly chunky.
Add the pumpkin puree, ricotta cheese, Parmesan cheese, garlic, nutmeg, salt, and black pepper to the mashed beans. Mix until well combined to form the filling.
Place the mixture into a piping bag or a resealable plastic bag with the corner cut off for easier filling.
Cook the cannelloni pasta according to the package instructions until just al dente. Drain and set aside to cool slightly.
Carefully stuff each cannelloni tube with the pumpkin-bean filling and arrange them in a greased baking dish in a single layer.
In a medium saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1-2 minutes, stirring constantly to form a roux.
Slowly whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5 minutes.
Stir in the heavy cream, fresh sage, and a pinch of salt and black pepper. Taste and adjust the seasoning if needed.
Pour the cream sauce evenly over the stuffed cannelloni in the baking dish.
Sprinkle the shredded mozzarella cheese over the top.
Bake in the preheated oven for 30 minutes, or until the top is golden and bubbling.
Let the dish cool for 5 minutes before serving. Garnish with extra Parmesan cheese and fresh sage if desired.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 14.4 g | 52% | |
| Total Sugars | 14.4 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1178 mg | 91% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
