Honeycomb pasta with melted leeks and butternut squash sauce
The best recipe to make from batch-cooked fillings, this impressive looking pasta dish not only tastes amazing, but is healthy too. Simply follow the recipes for the fillings in the method below, combine and enjoy.
Preheat the oven to gas 6, 200°C, fan 180°C. Mix the butternut sauce with 500ml water to loosen, then spoon one-third into a round baking dish about 22cm wide and 11cm deep. Coat each cannelloni tube in the remaining sauce, then arrange upright in the baking dish (If you cannot buy cannelloni tubes, see cook's tip below).
Transfer the leek sauce to a piping bag (or use a clean freezer bag and cut a hole in a corner just smaller than the width of the cannelloni). Pipe into the tubes, filling all the way to the top. Pour over the rest of the leek sauce, making sure it covers and drips down the cannelloni tubes evenly.
Cover the dish tightly with foil and bake for 25-30 mins or until the pasta is tender. Remove the foil, scatter with the pecorino and bake for 10-15 mins until bubbling.
Meanwhile, put the oil in a small saucepan over a high heat until very hot, add the rosemary leaves and fry for about 20 secs until crisp and aromatic. Drain on kitchen paper, then scatter over the finished dish. Serve the pasta with salad, if you like, and a final grating of pecorino.
Tip: To make the honeycomb pasta with 3 packs fresh lasagne sheets, follow the recipe but dip each sheet in water, spoon in 2 tsp filling, roll up and quickly stand in the dish. Top with remaining sauce, cover with foil, bake for 30 mins, then continue from step 3.
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