Zorganic Milk

Spinach, Roasted Pumpkin & Zany Zeus Ricotta Cannelloni

*Suitable for vegetarians & can be gluten free by using a gluten free pasta



  • 1 tablespoon olive oil
  • 1 garlic clove,crushed
  • 1 onion,finely chopped
  • 2 cups pumpkin(roasted & mashed)
  • 300g fresh baby spinach
  • 250g Zany Zeus Ricotta
  • 100g Zany Zeus Smoked Barinza
  • 2 boxes cannelloni tubes
  • 1 jar (690g) pasta sauce (or use your own homemade sauce)
  • 1 egg
  • 4 tablespoons grated parmesan
  • fresh basil leaves to serve
  • Pinch of ground nutmeg
  • salt & pepper to season
  1. Preheat oven to 180 degrees.

  2. Prepare pumpkin & cook in oven, with a little oil, salt, pepper at 180 degrees until tender then mash.

  3. Heat olive oil in a large pan and add garlic & finely chopped onion cook till tender. Quickly stir fry spinach in the pan then put to the side.

  4.  Combine whisked egg, ricotta, smoked barinza,2 tablespoons of parmesan & nutmeg in a bowl.

  5. Finely chop the spinach & add to the ricotta mixture, stir till combined.

  6. Place in a piping bag and fill the dry cannelloni tubes.

  7.  Grease an oven proof dish & place cannelloni side by side in a single layer then spread 1/3 of the pasta sauce over cannelloni tubes,repeat.

  8. Cover with remaining parmesan(can use more if required). Bake for 30-40 minutes or until pasta is tender & golden brown.

Garnish with basil leaves.

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Zany Zeus Store Location

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Retail Shop:
Phone: +64
4 589 7316
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Phone: +64 4 939 0123
Email: info@zanyzeus.co.nz