Meatless Monday – Butternut and feta cannelloni in tomato sauce

Making a cannelloni bake is easier than you think – and when it tastes this good, it’s totally worth it.

Serves 4 – 6

You’ll need: For the tomato sauce – 30ml Sunflower oil; 1 onion, chopped; 1 celery stick, chopped; 1 carrot, chopped; 1 clove garlic, crushed; 2 x 410g cans Rhodes Quality Chopped & Peeled Tomatoes; 115g cup of Rhodes Quality Tomato Paste Cup; salt, pepper and sugar to taste.

For the butternut filling – 1kg butternut, peeled and chopped; 15ml olive oil; zest of one lemon; 1 garlic clove, crushed; salt and freshly cracked black pepper; 50g Feta cheese, crumbled; 250g Cannelloni pasta tubes or large pasta shells.

To assemble: 500ml white sauce, grated parmesan cheese and chopped parsley.

How to:

Heat the oil, add the vegetables and fry until soft. Stir in the garlic, Rhodes Quality Chopped & Peeled Tomatoes and Rhodes Tomato Paste.

Bring the sauce to a boil and season to taste. Reduce heat and simmer for 20 – 30 minutes or until thickened, stirring occasionally. Place the butternut on a baking tray.

Add the olive oil, lemon zest and garlic, seasoning and toss to mix. Roast the butternut in an oven preheated to 180°C for 20 minutes or until the butternut is tender. Remove from the oven and mash coarsely with a fork.

Add the feta cheese. Pour a layer of tomato sauce into the bottom of a casserole dish. Fill the pasta shells with the butternut filling and place them on top of the tomato sauce.

Pour the white sauce over the top of the pasta shells. Sprinkle the pasta with parmesan cheese and parsley.

Return the bake to the oven and bake for a further 20 minutes or until the pasta is tender.

* Recipe & image by Rhodes.

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