- Serves 6
- 30 mins to prepare and 45 mins to cook
- 580 calories / serving
- 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)
- Preheat the oven to 200°C, fan 180°C, gas 6.
- To loosen the butternut sauce, whisk in 500ml water, then spoon one-third into a 22cm wide and 11cm deep round baking dish.
- 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).
- 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).
- Fill the tubes all the way to the top with the liquid.
- Pour the remaining leek sauce over the cannelloni tubes, making sure it is equally covered and drips down.
- Bake for 25-30 minutes, or until the pasta is cooked, closely covered with foil.
- Remove the foil and bake for 10-15 minutes, or until the pecorino is bubbling.
- 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.
- 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.