Cannelloni with squash, tomato and rosemary

Cannelloni makes a brilliant alternative to lasagne. This vegetarian version is packed with roasted butternut squash, rosemary and a garlicky tomato sauce then baked with melting mozzarella. A great family lunch for a crowd.

📝 Ingredients

• 6 tbsp olive oil
• 1 medium onion chopped
• 8 cloves garlic chopped
• 1 tbsp rosemary chopped
• 1.5 kg butternut squash peeled and chopped into cubes
• 1 litre passata
• 500 g fresh lasagne sheets
• 4 large balls fresh mozzarella drained and roughly chopped
• grated to make 6 tbsp parmesan

👨‍🍳 Instructions

1. 1Heat the oven to 200c/fan 180c/gas 6. Heat 3 tbsp olive oil in a large frying pan or wok. Add the onion, half the garlic, rosemary and season. Sauté for 5 minutes then add the squash. Cook on medium-low heat for 20 minutes (add a little water as it cooks) until soft, then mash.
2. 2While it’s cooking, sauté the rest of the garlic in the remaining oil until golden in a large pan. Add the passata and season. cook for 15 minutes on a medium-high heat with the lid half on until reduced.
3. 3Pour some of the sauce into a large baking dish (or 2 small ones). Put 3-4 tbsp of the squash mix on each pasta sheet, plus a bit of mozzarella. Roll up, cut in half and fit snugly in the dish. If you have a deep serving dish then make 2 layers with sauce in between. Otherwise fill a couple of shallow dishes with single layers. Dot the remaining sauce over the cannelloni. Put the last of the mozzarella and parmesan over. Bake for 15 minutes until golden and bubbling.