Ingredients

• 30 ml (2 T) sunflower oil
• 1 onion, chopped
• 1 celery stick, chopped
• 1 carrot, chopped
• 1 clove garlic, crushed
• 2 x 400 g cans Rhodes Quality Chopped & Peeled Tomatoes
• 115 g can or a cup of Rhodes Quality Tomato Paste Cup
• salt, pepper and sugar to taste

Method

1. Heat the oil, add the vegetables and fry until soft.
2. Stir in the garlic, Rhodes Quality Chopped & Peeled Tomatoes and Rhodes Quality Tomato Paste.
3. Bring the sauce to the boil and season to taste.
4. Reduce heat and simmer for 20 – 30 minutes or until thickened, stirring occasionally.
5. Place the butternut on a baking tray.
6. Add the olive oil, lemon zest and garlic, seasoning and toss to mix.
7. Roast the butternut in an oven preheated to 180°C for 20 minutes or until the butternut is tender.
8. Remove from the oven and mash coarsely with a fork.
9. Add the feta cheese.
10. Pour a layer of the tomato sauce into the bottom of a casserole dish.
11. Fill the pasta shells with the butternut filling and place on top of the tomato sauce.
12. Pour the white sauce over the top of the pasta shells.
13. Sprinkle the pasta with the parmesan cheese and parsley.
14. Return the bake to the oven and bake for a further 20 minutes or until the pasta is tender.