How To Make Butternut Squash and Potato Cannelloni
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 2 large potatoes, peeled and diced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 12 lasagna sheets
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
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Preheat oven to 375°F (190°C).
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Steam or boil the diced butternut squash and potatoes until tender. Drain and mash them together in a mixing bowl.
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Add ricotta cheese, Parmesan cheese, parsley, nutmeg, salt, and pepper to the bowl. Mix well.
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Cook the lasagna sheets according to package instructions. Drain and lay them flat on a clean surface.
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Spoon the butternut squash and potato mixture onto each lasagna sheet. Roll them up tightly and place seam-side down in a greased baking dish.
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Pour marinara sauce over the cannelloni and sprinkle with mozzarella cheese.
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Bake in the preheated oven for 25-30 minutes, until golden and bubbly.
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Let it cool for a few minutes before serving.
Nutrition
- Calories : 428kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 38mg
- Sodium : 704mg
- Total Carbohydrates : 70g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 15g
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