Recipe for vegetarian Butternut and Feta Cannelloni – a decadent meal for a chilling evening at home


Quick tomato sauce:
30 ml (2 Tbsp.) Sunflower oil
1 Onion, chopped
1 Celery stick, chopped
1 Carrot, chopped
1 Clove garlic, crushed
2 x 410 g cans Rhodes Quality Chopped & Peeled Tomatoes
115 g cup of Rhodes Quality Tomato Paste Cup
Salt, pepper and sugar to taste

Butternut filling:
1 kg Butternut, peeled and chopped
15 ml (1 Tbsp.) Olive oil
Zest of one lemon
1 Garlic clove, crushed
Salt and freshly cracked black pepper
50 g Feta cheese, crumbled
250 g Cannelloni pasta tubes or large pasta shells
To assemble: 500 ml (2 cups) White sauce, grated parmesan cheese and chopped parsley

How to
Heat the oil, add the vegetables and fry until soft.

Stir in the garlic, Rhodes Quality Chopped & Peeled Tomatoes and Rhodes Tomato Paste.

Bring the sauce to the boil and season to taste.

Reduce heat and simmer for 20 – 30 minutes or until thickened, stirring occasionally.

Place the butternut on a baking tray.

Add the olive oil, lemon zest and garlic, seasoning and toss to mix.

Roast the butternut in an oven preheated to 180°C for 20 minutes or until the butternut is tender.

Remove from the oven and mash coarsely with a fork.

Add the feta cheese.

Pour a layer of the tomato sauce into the bottom of a casserole dish.

Fill the pasta shells with the butternut filling and place on top of the tomato sauce.

Pour the white sauce over the top of the pasta shells.

Sprinkle the pasta with the parmesan cheese and parsley.

Return the bake to the oven and bake for a further 20 minutes or until the pasta is tender.



*Originally published 6 June 2019 

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