Pumpkin & Bean Cannelloni With Cream Sauce.

30 mins (prep 20, cooking 10)
11 ingredients
4 servings
This recipe from Edgell is a nice change from the usual spinach & ricotta cannelloni with tomato sauce. The creamy sauce complements this perfectly. The recipe says to steam the cannelloni but when I made it I baked it as you would a usual cannelloni with no issues. If baking it you might like to increase the amount of sauce by a bit to ensure adequate coverage of cannelloni, I will be next time I make this.

Categories:  pasta,-rice-and-grains , <-30-mins , lasagna , main-dish , vegetarian , squash , pasta , vegetable , time-to-make ,
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Serving Size (256.16 g)
Servings 4
Amount per Serving
Calories 92.65 Calories from Fat 36.27
% Daily Value *
Total Fat 4.03g 24.82%
Saturated Fat 2.5g 50.06%
Trans Fat 0.0g %
Cholesterol 15.5mg 20.67%
Sodium 50.56mg 8.43%
Total Carbohydrate 7.79g 10.39%
Dietary Fiber 0.39 g 6.25%
Sugars 2.27 g %
Protein 6.5g 51.96%
Vitamin A 6576.82IU% Vitamin C 6.98mg%
Calcium 153.44mg% Iron 0.84mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh, mixed beans, fresh sage, sheets, fresh, light cream, coarse grain mustard