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cannelloni portion on white plate

Vegetarian Cannelloni

Delicious pasta supper
Prep Time 15 mins
Cook Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 3


  • 1 tablespoon olive oil
  • 1/2 small butternut squash
  • 1 carrot
  • 1 courgette
  • 3 pieces frozen spinach
  • 2 x 400g tins chopped tomatoes
  • 250 g ricotta cheese
  • 125 g mozarella cheese
  • pinch nutmeg
  • 12 cannelloni pasta tubes


  • Peel the butternut squash and chop into small pieces
  • Heat the oil in a large heavy bottomed saucepan
  • Add the squash and turn down low
  • Dice the carrot and add to the pan
  • Dice the courgette and add to the pan
  • Add a couple of tablespoons of water
  • Sweat the vegetables until they start to soften
  • Add 3/4 of 1 tin of chopped tomatoes
  • Add the pinch of nutmeg
  • Continue cooking until vegetables are soft - about 30 minutes
  • Add a bit more water if it becomes too dry
  • Add the 1/4 tin of tomatoes to the bottom of a baking dish
  • Pre-heat the oven to 200 degrees C
  • Using a small spoon, fill each of the pasta tubes with the mix
  • Place each filled tube in the baking dish
  • Cover with the ti of tomatoes, spreading evenly
  • Spread the ricotta cheese over the top
  • Slice the mozzarella cheese and place over the top
  • Bake in the oven for about 40 minutes
  • Serve with a green salad
Keyword supper with friends