1 Preheat the oven to 180°C.Line a large baking tray with baking paper. Arrange pumpkin, in a single layer, on prepared tray. Spray lightly with olive oil. Season with cracked black pepper. Bake for 40 minutes, or until golden and tender. Set aside to cool slightly.
2 Meanwhile, heat the oil in a medium non-stick frying pan over medium heat. Sauté the leek and thyme leaves for 5–7 minutes, or until softened. Add the spinach. Stir to combine. Season with cracked black pepper.
3 Place pumpkin in a bowl and use a fork to coarsely mash. Add the leek mixture and ricotta. Mix until well combined.
4 Combine tomato purée, basil and garlic in a medium jug.
5 Using a small spoon or piping bag, fill the cannelloni tubes with the pumpkin mixture. Pour half of the tomato mixture over the base of a 6-cup-capacity shallow ovenproof baking dish. Place the cannelloni, in a single layer, in dish.
6 Pour remaining tomato mixture over cannelloni and sprinkle with grated cheese. Bake cannelloni for 35 minutes, or until pasta is tender and cheese is golden. Set aside for 5 minutes to stand. Serve with mixed salad leaves.