Vegetable and ricotta cannelloni

Method

• 1
  Heat oil in a frying pan over medium-high heat. Add pumpkin, carrot and zucchini. Cook, stirring, for 4 to 5 minutes or until just softened. Stir in spinach. Remove from heat. Season with salt and pepper.
• 2
  Preheat oven to 180°C/160°C fan-forced. Place ricotta and eggs in a bowl. Whisk until almost smooth. Add half the ricotta mixture to vegetable mixture. Stir to combine.
• 3
  Using a teaspoon, spoon vegetable mixture into cannelloni. Arrange cannelloni, in a single layer, in a greased 5cm-deep, 28cm x 20.5cm (base) ovenproof dish. Top with sauce. Top with remaining ricotta mixture.
• 4
  Sprinkle with mozzarella. Cover with foil. Bake for 30 minutes. Uncover. Bake for 10 minutes or until tender and golden. Stand for 10 minutes. Serve with salad.