Squash, sausage and goat’s cheese pasta rotolo
- Published: 1 Aug 24
- Updated: 11 Oct 24
Rolled lasagne sheets filled with roasted squash, sausages and sage are baked, standing upright in a pool of passata to create a lovely crispy topping in this pasta rotolo.
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Ingredients
- 1kg butternut squash or pumpkin, peeled, deseeded and cut into 2cm chunks
- 1 tsp chilli flakes
- 3 tbsp olive oil, plus extra to drizzle
- 1 tsp fennel seeds, lightly crushed
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- Small handful sage leaves, shredded, plus a few left whole
- 400g sausagemeat
- 250g fresh lasagne sheets
- 700g passata
- ½ tbsp red wine vinegar
- 125g soft goat’s cheese
Method
- Heat the oven to 180°C fan/gas 6. Spread the squash over a large baking tray so it’s in a single layer. Season, scatter over the chilli flakes and drizzle over 2 tbsp olive oil. Bake for 25-30 minutes, turning halfway, until tender.
- Meanwhile, heat the remaining oil in a saucepan over a medium heat, then add the fennel seeds, onion and a pinch of salt and cook for about 10 minutes or until very soft. Add the garlic and shredded sage and cook for another minute, stirring. Add the sausagemeat, breaking it up with a wooden spoon, then cook for about 6 minutes or until golden.
- Put the passata and vinegar in a small pan, rinse out the passata jar/can with 100ml of water and add this too. Put over a medium heat to heat through gently. Fill a bowl with just-boiled water from a kettle. One at a time, using tongs, submerge the lasagne sheets in the water for about 30 seconds until soft enough to roll. Shake off any excess water and lay side by side on a clean work surface. Spoon a little of the sausage mixture and some of the squash onto each. Roll up from one of the shorter ends, then cut in half to give 2 rolls.
- Tip the passata into an oven dish (roughly 22cm x 30cm). Nestle the rolled up pasta tubes upright in the sauce so you can see the swirls of the lasagne sheets. Dot the goat’s cheese over the top and sprinkle over the whole sage leaves. Loosely cover with foil and bake for 20 minutes. Remove the foil, drizzle with oil and bake for 15-20 minutes, or until golden and bubbling.
- Recipe from August 2024 Issue
Nutrition
- Calories
- 529kcals
- Fat
- 28g (11g saturated)
- Protein
- 22g
- Carbohydrates
- 41g (16g sugars)
- Fibre
- 7.1g
- Salt
- 1g
delicious. tips
There’s no need to peel the squash or pumpkin, unless you’re using a variety that has particularly tough skin. Simply give the squash a good rinse before you chop it.
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