Spinach, butternut and feta cannelloni

Ideas
6 servings Prep: 45 mins, Cooking: 1 hr
Rate this recipe
Your meat-free Monday is sorted with this deliciously cheesy (and all veggie) pasta.

By Food24 May 04 2015
3
SHARES
2.2k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

80 ml fresh chillies — 573
1 onion — large, chopped
500 g butternut — cubed
1 spinach
200 g feta cheese
2 ml nutmeg — ground
TOMATO SAUCE;
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
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.