You will need an oven proof pot or casserole dish about 25cm (10in) and 9cm /3 1/2 in deep Set the oven to 180C/350F
Chop the pumpkin toss in 2 tablespoons of oil salt and pepper and roast till soft. ( If desperate microwave til softened and then pan roast in a little oil on the stove top till golden and soft, don't tell anyone about that). Put into a bowl and mash with a fork. Mix in 1/2 the grated cheddar and stir well. Set aside
Heat the pot you are going to bake the rotolo in. Chop the clove of garlic and add to a pot with 2 tablespoons (or more) of olive oil. Saute till fragrant then add the passata. Simmer on low while you prepare the other ingredients then season and turn off.
Heat a frypan ( the same one) till warm and add more olive oil. Add the onion and soften. Add the spinach and saute till starting to melt. Add the stock and keep stiring till all the spinach is defrosted (you may need to add a little more stock). Set aside while you make the rolls.
Put a pot of water on the stove and bring to a boil. The dish is better with blanched pasta. Dip each sheet of pasta into the boiling pot for several minutes before taking out with tongs and throwing into a bowl of cold water.
Line each piece of pasta onto a board and start to fill. Line each with a piece of Salami then spread each with pumpkin, followed by a few spoons of spinach spread out and sprinkle with some parmesan. Use the ingredients sparingly so that you can make as many rolls as possible
Roll up along the shortest side and cut in half. Put these rolls into the sauce close together and continue.
Once the pot is full . Cover with smoked mozzarella and any of the left over parmesan and cheddar. This is not a very strict recipe because pretty much anything will taste great.
Put the pot into the pre-heated oven for 30 minutes or till bubbling and the cheese melted.