Spinach, butternut and feta cannelloni

Your meat-free Monday is sorted with this deliciously cheesy (and all veggie) pasta.
 
recipe, vegetables, pasta
Image by:
Recipe from: 07 July 2015
Preparation time: 45 min
Cooking time: 1h
 
 

Ingredients

 
  • 80
    ml
    olive oil
  • 1
    large onion, chopped
  • 500
    g
    butternut, peeled and cut into small cubes
  • 1
    packet or bunch spinach, washed and trimmed
  • 200
    g
    feta cheese
  • 2
    ml
    freshly ground nutmeg
  • TOMATO SAUCE;
  • 4
    cloves
    garlic, crushed
  • 2
    cans plum tomatoes, chopped
  • 15
    ml
    fresh basil (5ml dried)
  • 10
    ml
    fresh origanum (3ml dried)
  • 16-20
    cannelloni tubes
  • 500
    ml
    ready-made cheese sauce (recipe below)
Servings: Change Serving
 
 

Method

 
Preheat oven to 180°C

Heat 50ml of the olive oil in a saucepan and saute´ the onion for two minutes. Add the butternut and stir well. Cover with a lid and cook over a low to medium heat for about 10 minutes until the butternut is almost tender. Stir occasionally to prevent sticking. Add the spinach and put the lid on the saucepan to allow the spinach to steam. Once it has wilted, remove from the heat and gently stir in the feta cheese and nutmeg. Remove from the heat.

Tomato sauce

Heat the remaining olive oil in a saucepan and add the garlic. Stir for 30 seconds, then add the tomatoes, herbs and 210ml water. Bring to the boil, then reduce the heat and simmer with the lid off for 10 minutes. Season to taste with salt, a little sugar and freshly ground black pepper, then spoon into a greased roasting tin.

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 sauce

Melt 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 idea

Keep a packet of ready-made cheese sauce on hand for when you’re pushed for time.

Words: Louisa Holst,
Ideas magazine

To 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.

 

Read more on: butternut  |  recipe  |  pasta
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.