|80 ml||fresh chillies — 573|
|1||onion — large, chopped|
|500 g||butternut — cubed|
|200 g||feta cheese|
|2 ml||nutmeg — ground|
|4 cloves||garlic — cloves, crushed|
|2||tomatoes — tinned (chopped)|
|15 ml||fresh basil|
|10 ml||fresh oregano|
|16-20||pasta — cannelloni tubes|
|500 ml||cheese sauce — ready-made|
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.
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.
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.
Keep a packet of ready-made cheese sauce on hand for when you’re pushed for time.