Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), finely chopped
- 3 cloves garlic, finely chopped
- 400 g pumpkin meat (nutme or Hokkaido)
- 150 ml vegetable stock
- pimento
- Peppercorns, freshly ground
- Nutmeg, freshly grated
- 1 pack cannelloni
- 250 ml milk
- 75 g parmesan cheese
- 1 tablespoon parsley, chopped
- salt and pepper
- nutmeg
- cheese, grated
Print Recipe
Pin Recipe Instructions
- Steam the onion and garlic in olive oil until translucent. Add the pumpkin cut into small cubes and fry briefly. Pour in the vegetable stock and stew for approx. 15 minutes. Then coarsely puree and season with salt and the spices.
- Pre-cook the cannelloni according to the package instructions, fill with the pumpkin mixture and layer in a baking dish.
- Briefly bring the milk to the boil, stir in the cheese and let it melt. Season to taste with pepper, salt and nutmeg, stir in parsley and pour over the pasta. Cheese fans also sprinkle grated cheese on top.
- Bake at 200 ° C for about 20 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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