1. Preheat oven to 180°C. Lightly grease a 5cm deep, 25x30cm (base) ovenproof baking dish.
  2. Spray the base of a saucepan with oil and heat. Add onion and cook 3 minutes or until soft. Add garlic and cook for 1 minute. Add pasta sauce, bring to the boil and simmer for 5 minutes until thickened. Season with pepper.
  3. Place pumpkin, mince, spinach and feta in a bowl. Sprinkle with Moroccan seasoning and pepper. Mix together.
  4. Spread 1/3 of tomato sauce into the dish.
  5. Spoon 4tbsp of filing into the middle of cannelloni tubes. Place in dish on sauce in a single later. Repeat with remaining tubes and filling.
  6. Pour remaining sauce over cannelloni and sprinkle with cheddar cheese. Bake 30min or until cheese has melted and is bubbling.