• 320 g butternut squash, peeled, deseeded and cut into chunks
  • 260 g bag young leaf spinach
  • 70 g Greek feta, roughly crumbled
  • 10 g fresh sage, roughly chopped
  • 250 g pack cannelloni tubes
  • 40 g British plain flour
  • 475 ml British semi-skimmed milk
  • 500 g jar onion and garlic pasta sauce
  • 20 g mature British Cheddar, grated
  • 170 g bag Italian-style peppery baby leaf salad


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Put the butternut squash in a microwave-safe bowl with 1 tablespoon water. Cover with cling film and cook on medium for 5-6 minutes until soft. Next, pierce the pack of spinach and microwave for 2 minutes. Squeeze out any excess water and mix with the squash.

  2. 2

    Stir the feta and sage into the butternut and spinach, season with freshly ground black pepper then spoon the mixture into 16 cannelloni tubes. Set aside on a plate.

  3. 3

    In a cup, mix the flour with 4 tablespoons of the milk. Heat the remaining milk in a pan until simmering. Remove from the heat and whisk in the flour mixture until smooth. Return to the heat and stir until thickened.

  4. 4

    Pour the pasta sauce into a 2-litre baking dish and lay the cannelloni on top. Pour over the white sauce, sprinkle with the Cheddar and bake for 45-50 minutes until golden on top. Serve with the salad.


    This recipe provides 3 of your 5 A Day.

Nutritional Details

Each serving provides
  • Energy 2026kj 484kcal 24%
  • Fat 10.5g 15%
  • Saturates 6.0g 30%
  • Sugars 19.3g 21%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

72.0g carbohydrate 5.6g fibre 22.3g protein

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