Cannelloni is a bit of a faff to make (and also to find… apparently everywhere in Glasgow bar Asda has stopped selling it, as my mum found out when she tried to pick up a “simple” ingredient for me). If you really can’t find it, I guess you could roll up tubes of fresh pasta sheets, or else use the giant shell pasta.
This makes a lot, but see above re. cannelloni being a faff and a mess – make lots then freeze some if you’re not entertaining loads of people. I was entertaining said loads of people, so didn’t have much time for photo-taking. But it did taste good! Serve with garlic bread and some salad if you fancy.
(serves 10-12 [3-4 cannelloni tubes per female person, imagine more needed for the starving menfolk…], or freezes)
1 butternut squash, cubed and boiled for 10-15 minutes until soft (or roast if you prefer)
350g frozen spinach – thaw and squeeze dry
300g mozzarella, shredded
720g soft cheese – approx. 450-500g ricotta vs 270-220g cream cheese
2 large eggs
1/2 tsp salt and 1/2 tsp pepper
6 cups marinara sauce (should be reasonably liquid – see below for a recipe)
Parmesan and cheddar, grated, to top
- Mix all of the above except the shells, hard cheese, and sauce together in a bowl.
- Fill the shells (easiest with either a small spoon or else fill a freezer bag and cut a tiny corner off).
- Put half the sauce on the bottom of two large lasagne oven dishes. Place the filled shells on the top, leaving room to expand. Add a little water.
- Cover with the rest of the sauce then sprinkle over the cheese.
- Cover with foil and bake for 50 minutes at 180oC, then remove the foil and bake for 10 more minutes
4 cloves garlic
4 cans plum tomatoes
2-3 cans water
Good slug of red wine / red wine vinegar (use with caution) (optional)
30g / a handful basil leaves, torn by hand
Salt and pepper
- Dice the onion and soften in a little oil. Add the garlic.
- Add the other ingredients apart from the basil and simmer for 15-20 minutes.
- Add the basil and simmer for another 5 minutes.
- Remove from heat and blend.