Three Cheese Pumpkin Cannelloni

Pumpkin recipes are an autumn favourite, but as I type this I am looking out at about a foot of snow! Mother Nature is having a mood swing!!

Anyways, along with the pumpkin, these meat free cannelloni are full of cheesy goodness and a little bit of purple kale too!

2 cups pumpkin purée
1 cup mascarpone 
2 cups mozzarella, shredded (divided)
1/2 cup parmesan cheese
1 egg
3 garlic cloves, minced
1/2 cup chopped kale
Salt and pepper
Zest of 1 lemon
8 pasta sheets

Note: If using prepared kale (see my Life of Kale link at end of this post) no need for salt, pepper and lemon zest

Sauce
1/2 cup butter
1 tbsp lemon juice
1/4 tsp turmeric 
1/4 tsp black pepper 
1/4 tsp savory
A few sprigs fresh thyme

Fold pumpkin purée, mascarpone and 1 cup of mozzarella together.

Add parmesan, egg and garlic. Mix well. Add salt, pepper and lemon zest if using. Fold in in kale.

Cook pasta sheets or use oven ready like these.

Oil a 9 X 13" baking dish. Spoon filling onto pasta sheet and roll up. Place in baking dish.

For the sauce melt butter with lemon juice, turmeric, pepper and savory. Remove from heat and add the thyme.

Spoon about 1 tbsp sauce over each roll, reserve the rest. Top with 1 cup mozzarella, cover with foil and bake in a 400 F oven 15 minutes. Remove from oven, uncover and pour the reserved sauce over top.

Return to the oven 5-10 minutes. 

Guess I should go out and shovel now   : (

Life of Kale link:
https://hotandcoldrunningmom.blogspot.com/2019/11/life-of-kale.html