I stored some of my leftover pumpkin-tomato-capsicum-corn-green bean succotash and used it last week as a sauce for cannelloni, which was lasagne sheets rolled around some spinach, feta and ricotta cheese with an Italian dried herb mix included. I put grated mozzarella and some parmesan on top and baked it. I also added about a cup of hot water to make sure the cannelloni (i.e. lasagne sheets) cooked properly, and in case the succotash dried out too much in the oven.

I wasn't sure if the succotash flavour would work for the cannelloni recipe but it did work. I think I'll repeat the experiment again some time.