Pumpkin, spinach and ricotta cannelloni

This recipe uses my one of my favourite ingredients at the moment, mountain bread. It's a great alternative to normal pasta sheets. This is so simple to prepare and a yummy vegetarian dish that should satisfy even the carnivores in the family!

750g kent pumpkin, cooked and mashed
1 onion, finely chopped
250g frozen chopped spinach, thawed, excess liquid removed
250g low fat ricotta
700g tomato puree (or 2 x 400g cans of chopped tomatoes)
1 tsp dried mixed herbs
100g reduced fat cheddar cheese, grated
1 packet of mountain bread

1. Preheat oven to 200 C. Lightly grease an ovenproof  casserole dish.
2. Saute onion in a large frypan with a little oil over medium heat for 3-4 mins. Add mixed herbs, tomatoes and bring to boil. Reduce heat to low and simmer for 20 mins.
3. Mix cooked pumpkin, ricotta and spinach together in a large bowl. Place a few tbs of mixture on one length of the mountain bread and roll up to form a tube. Repeat until all pumpkin mixture and mountain bread sheets are used up.
4. Place some of the tomato sauce at the bottom of the casserole dish to cover and then lay the tubes side by side in the dish. Spoon over the rest of the tomato mixture to coat. Sprinkle with cheese and bake for 20 mins.