Squash, chard and hazelnut cannelloni
- January 2018
- Serves 6
- Hands-on time 45 min, Oven time 1 hour
This Italian dish has everything: cheese sauce, sourdough bread, sherry, crunchy hazelnuts and pasta. It will make your house smell amazing as it bubbles away in the oven, just serve with a green salad to complete the meal.
- Vegetarian recipes
- 34.6g (14.6g saturated)
- 42g (8.5g sugars)
Vary the pasta filling: try kale, spinach or even a bag of rocket wilted over the heat in a dry pan. If you’re not a fan of nuts, omit them – the croutons give the dish great texture.
Make (but don’t bake) the recipe up to 24 hours ahead and keep covered in the baking dish in the fridge. Bake for an extra 5-10 minutes until piping hot throughout.
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