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

Ingredients

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 400 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,

Method

• 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.