Pumpkin and sausage rotolo

This is a must-try pasta dish. Rolled pasta sheets stuffed with sausage mince, pumpkin and a rich tomato sauce - perfection.

4

15m

Note: + Cooling time

25m

Ingredients

  • 500g pkt Coles Australian Diced Butternut Pumpkin
  • 500g pork sausages, casings removed
  • 1 brown onion, finely chopped
  • 2 x 400g cans diced tomatoes
  • 2 tbs finely chopped sage
  • 5 fresh lasagne sheets
  • 200g ricotta
  • 1/2 cup (55g) shredded pizza cheese

Method

STEP 1

Preheat oven to 200°C. Grease a 22cm round baking dish. Cook pumpkin in a large saucepan of boiling water for 5 mins or until just tender. Drain well.

STEP 2

Meanwhile, heat a large frying pan over high heat. Add sausage and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until golden.

STEP 3

Add onion to the sausage and cook, stirring, for 2 mins or until onion softens. Add the pumpkin, half the tomato and 1/2 cup (125ml) water. Cook, stirring, for 2 mins or until heated through. Stir in sage. Season. Set aside to cool slightly.

STEP 4

Spoon the remaining tomato over the base of the prepared dish. 

STEP 5

Place 1 lasagne sheet on a clean work surface. Spread one-fifth of the ricotta over 1 short end of the lasagne sheet. Top with one-fifth of the sausage mixture. Starting from the short end, roll up to enclose filling. Use a serrated knife to cut into 3 even pieces. Repeat with the remaining lasagne sheets, ricotta and sausage mixture.

STEP 6

Arrange rolls side-by-side over the tomato in the dish. Sprinkle with pizza cheese. Bake for 15 mins or until heated through and cheese melts. 

Serve with sage leaves and baby rocket leaves.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.