Made with these products Rhodes Quality Products
Recipes Vegetarian
Butternut & Feta Cannelloni In Tomato Sauce

This dish requires a little more effort than some, but the results are worth it. Cook two and freeze one for next time.



  • 30 ml (2 Tbsp.) sunflower oil
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 clove garlic, crushed
  • 2 x 400 g cans Rhodes Quality Chopped & Peeled Tomatoes
  • 115 g cup of Rhodes Quality Tomato Paste Cup
  • Salt, pepper and sugar to taste



  • 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,



  • Heat the oil, add the vegetables and fry until soft.
  • Stir in the garlic, Rhodes Quality Chopped & Peeled Tomatoes and Rhodes Quality 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.

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