Photo: Markus Spiske
Cannelloni with squash, tomato & rosemary
9 ingredients
Serves 10
openrecipes
A veggie Italian dish that is great for entertaining a crowd
Estimated Nutrition (whole recipe, rough)
366
Calories
18g
Protein
27g
Fat
13g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tbsp olive oil
- 1 medium onion , chopped
- 8 garlic cloves , chopped
- 1 tbsp rosemary , chopped
- 1.5kg butternut squash , peeled and chopped into cubes
- 1l passata
- 500g fresh lasagne sheets
- 4 large balls fresh mozzarella , drained and roughly chopped
- 6 tbsp grated parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes