- 500g squash, peeled and cut into 2.5cm pieces
- Spray olive oil
- 2tsp olive oil
- 1 leek, thinly sliced
- 2tsp fresh thyme leaves, plus extra to garnish
- 125g frozen chopped spinach, thawed, excess liquid squeezed out
- 150g ricotta
- 400g passata
- 2tbsp finely shredded basil leaves
- 2 garlic cloves, crushed
- 12 dried cannelloni tubes (around 250g)
- 60g low-fat mature vegetarian cheese, grated
- 150g mixed salad leaves, to serve
- Heat the oven to 220°C/fan 200°C/gas 7. Line a large baking tray with non-stick baking paper. Arrange the squash in a single layer on the tray, spray with olive oil and season with black pepper. Bake for 25 min or until golden and tender. Set aside to cool slightly. Reduce oven to 190°C/fan 170°C/gas 5.
- Meanwhile, heat the 2tsp oil in a medium non-stick frying pan over a medium heat. Sauté the leek and thyme leaves for 5–7 min or until softened. Add the spinach and stir to combine. Season with ground black pepper.
- Put the squash in a bowl and mash coarsely with a fork. Add the leek mixture and ricotta and mix together well.
- Combine the passata, basil and garlic in a medium jug.
- Using a small spoon or piping bag, fill the cannelloni tubes with the squash mixture. Pour half of the tomato mixture over the base of a 1.5 litre shallow ovenproof baking dish. Add the cannelloni to the dish, in a single layer, on top of the sauce.
- Pour the remaining tomato mixture over the cannelloni and sprinkle with the cheese. Loosely drape a sheet of foil over the dish. Bake for 35 min or until the pasta is tender and the cheese is golden, removing the foil for the last 10 min. Set aside for 5 min to stand, then garnish with the extra thyme leaves and serve with the salad leaves.
Nutrition per serving
Read more on how we calculate nutrition.
443 20g 11g 5.2g 8g 12g 0.4g 376mg 60g 3.2mg