Honeycomb pasta with melted leeks and butternut squash sauce

Pasta Recipes Sep 20, 2021

  • Serves 6
  • 30 mins to prepare and 45 mins to cook
  • 580 calories / serving
  • Healthy
  • Vegetarian


  • 1 batch Butternut squash, tomato & rosemary sauce
  • 2 x 250g packs dried cannelloni
  • 1 batch Melted leeks sauce with spinach, basil & ricotta
  • 50g pecorino, grated, plus extra to serve
  • 2 tbsp vegetable oil
  • 5g fresh rosemary, leaves picked
  • 100g salad leaves, to serve (optional)


  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. To loosen the butternut sauce, whisk in 500ml water, then spoon one-third into a 22cm wide and 11cm deep round baking dish.
  3. Coat each cannelloni tube in the remaining sauce, then place upright in the baking dish (see cook's suggestion below if you can't find cannelloni tubes).
  4. Fill a piping bag with the leek sauce (or use a clean freezer bag and cut a hole in a corner just smaller than the width of the cannelloni).
  5. Fill the tubes all the way to the top with the liquid.
  6. Pour the remaining leek sauce over the cannelloni tubes, making sure it is equally covered and drips down.
  7. Bake for 25-30 minutes, or until the pasta is cooked, closely covered with foil.
  8. Remove the foil and bake for 10-15 minutes, or until the pecorino is bubbling.
  9. In the meantime, heat the oil in a small saucepan over high heat until very hot, then add the rosemary leaves and cook for about 20 seconds, or until crisp and aromatic.
  10. Drain on paper towels before scattering over the finished dish. If desired, serve the pasta with a salad and a final grating of pecorino.

Tip: To make honeycomb pasta with three packs of new lasagne sheets, follow the method except dip each sheet in water, spoon in 2 tsp filling, roll up, and place in the dish immediately.

Top with the remaining sauce, cover with foil, and bake for 30 minutes before continuing on to step 3.


Master Chef

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