Spoon the butternut filling into the cannelloni tubes, making sure they are full. Place the tubes into the tomato sauce in the roasting tin. Pour cheese sauce over the tubes and sprinkle with mozzarella. Cook in a preheated oven for about 30 minutes until tender and golden.Cheese sauceMelt 60g butter in a saucepan. Add 60ml cake flour and stir for one minute. Gradually add 500ml milk, stirring continuously. Stir over a medium heat until the sauce thickens. Remove from the heat and stir in 150ml grated Cheddar cheese and season to taste.Good ideaKeep a packet of ready-made cheese sauce on hand for when you’re pushed for time.Words: Louisa Holst, Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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