Butternut And Spinach Cannelloni

500g chopped butternut 30ml olive oil

1 onion, chopped

10ml chopped garlic

2 x 400g cans of chopped tomatoes salt and pepper

10ml sugar

250g ricotta cheese

250g frozen chopped spinach, thawed and drained 125ml grated Parmesan cheese grated nutmeg

250g cannelloni tubes 100g grated Mozzarella cheese 125ml extra grated Parmesan cheese

Steam the butternut until soft. Drain and mash. Heat the olive oil and fry the onion and garlic until soft.

Add the tomatoes and simmer for 10 minutes. Season with salt, pepper and sugar. Spoon about three quarters of this mixture into a large oven-proof casserole that will take the cannelloni tubes in a single layer.

Combine the butternut with the ricotta, spinach and Parmesan cheese. Season with salt, pepper and a grating of nutmeg.

Put this mixture into a piping bag with a plain nozzle and fill the cannelloni tubes until all the mixture has been used.

Place the filled tubes into the sauce in a single layer. Spoon the rest of the sauce over the tubes.

Sprinkle with both cheeses and bake at 180°C for 30 to 40 minutes.

Serves 4.