Butternut Squash, Tomato & Rosemary Cannelloni

Submitted By:
littlemissnau41


Background Info:
An easy veggie dish my mum taught me - always a favourite for my best friend. No. of Servings:
8-10 Preparation time:
10min(s) Course:
Main Cooking time:
50min(s) Cooking Instructions:
Heat the oven to 200C/Gas mark 6
Heat 3 tbsp of Olive Oil in a large frying pan.
Add the onion, half of the garlic, rosemary, pinch of salt & pepper and fry for 5 minutes. Then add in the butternut squash.
Cook on medium/low heat for 20 mins, adding a drop of water as it cooks, until soft. Then mash.

While the butternut squash is cooking, fry the rest of the garlic until golden brown in a large pan.
Add in the Passata
Cook for about 15 mins on medium/high heat until reduced.

Pour some of the sauce into a large baking dish.
Onto each pasta sheet, put 3-4 tbsp of the squash mix and a bit of mozzarella.
Roll up, cut in half and place in the dish. Repeat, filling the dish
(If dish is deep enough, make 2 layers with sauce in between. If dish is shallow, you can make 2 seperate ones with single layers)
Pour over the remaining sauce the Cannelloni and dot the last of the mozzarella and parmesan over.
Bake in the oven for 15 mins.