Cannelloni with squash, tomato and rosemary
- Preparation and cooking time
- Total time
- A little effort
- Serves 10
Skip to ingredients
- 6 tbsp olive oil
- 1 medium onionchopped
- 8 cloves garlicchopped
- 1 tbsp rosemarychopped
- 1.5kg butternut squashpeeled and chopped into cubes
- 1 litre passata
- 500g fresh lasagne sheets
- 4 large balls fresh mozzarelladrained and roughly chopped
- grated to make 6 tbsp parmesan
Nutrition: per serving
- kcal402
- fat19.8g
- saturates8.4g
- carbs40.3g
- fibre4.5g
- protein18.1g
- salt1.16g
Method
step 1
Heat the oven to 200c/fan 180c/gas 6. Heat 3 tbsp olive oil in a large frying pan or wok. Add the onion, half the garlic, rosemary and season. Sauté for 5 minutes then add the squash. Cook on medium-low heat for 20 minutes (add a little water as it cooks) until soft, then mash.
step 2
While it’s cooking, sauté the rest of the garlic in the remaining oil until golden in a large pan. Add the passata and season. cook for 15 minutes on a medium-high heat with the lid half on until reduced.
step 3
Pour some of the sauce into a large baking dish (or 2 small ones). Put 3-4 tbsp of the squash mix on each pasta sheet, plus a bit of mozzarella. Roll up, cut in half and fit snugly in the dish. If you have a deep serving dish then make 2 layers with sauce in between. Otherwise fill a couple of shallow dishes with single layers. Dot the remaining sauce over the cannelloni. Put the last of the mozzarella and parmesan over. Bake for 15 minutes until golden and bubbling.
