The best pasta dish you’ll ever make


This may come as a shock to you, but I do cook sometimes. When you’re married to a chef you don’t really a) need to b) want to but sometimes the mood takes me and then something pretty special happens. Like this bad boy. Officially it’s called a Pasta Rotolo but I just call it “stuffed rolled up pasta and sauce”. Either way, it’s super tasty, and whereas it’s a little time-consuming, it’s pretty simple to make. You’re welcome.



1 big ass butternut squash

1 red onion, chopped up

1 tsp dried thyme

500 g spinach – can be frozen or fresh, it doesn’t really matter

1 whole nutmeg, for grating – or ground one but you gotta be quite liberal with it

4 cloves of garlic, smashed up

700 ml passata

6 large fresh pasta sheets

50 g feta cheese

20 g Parmesan cheese

Pack of pancetta

A few glugs of olive oil



Preheat the oven to 180ºC, and cook the squash whole on a roasting tray for around 1 hour 30 minutes. It’ll go a little dark but don’t worry, it’s what’s on the inside that counts. Once it’s cooked through put it on the side to cool.

While the squash is cooking, peel and roughly chop the onion and put it into a pan on a medium-low heat with the chopped up pancetta, a lug of oil, the thyme and a pinch of salt and pepper. Cook it until nice and glazed and give it a little stir every now and again. Mix in the spinach (if frozen just pop the little gems in, if you’re using fresh prepare to wilt it down) until the liquid has evaporated, then pop it on the side.

Now the squash should be nice and cool, and you can cut it in half, get rid of the seeds and skin, then mash up with a fork, or a masher, or anything really. Just make it into mash. Then, season both the squash and spinach to taste with salt, pepper and nutmeg.

Peel and finely slice the garlic, then put it into a shallow casserole pan on a medium heat with a another glug of oil and fry until lightly golden and aromatic. Pour in the passata, season the passata and then bring the bad boy to boil.



Now we get to the fidgety stuff! You gotta lay out the pasta sheets lengthways on any flat surface you’ve got available and fill them out. Don’t worry, this is pretty easy stuff but you gotta be quick, lest your pasta dries out! To avoid this travesty, brush them with a little bit of water, then evenly divide and spread the squash over the sheets. Pop over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce you made in the casserole pan.

Grate over the Parmesan, cover with some foil and shove it in the oven for 35 to 40 minutes at the bottom of the oven until all golden and crisp. To make it extra special, remove the foil halfway through.



If you make this, pixx please! Or you know, just tell me how you got on.

  • Hannah

    This looks like it is bursting with flavour, looks so good! Would love to attempt to make a vegan version!

  • Miss Ivana

    This looks so good, will try to make it definitely.

  • This looks delicious! I’m already a pasta lover, so I love finding new, interesting ways to mix it up.

  • Elena Stevkovska

    This looks amazing. I love pasta and I usually try every recipe that comes my way, so I will make this one too!

  • “Big ass butternut squash” now THIS is how to write a recipe! Plus I love pasta so this sounds delicious

    Alice | Dainty Alice

  • This looks delicious. I’ll have to save it for fall when squash is back in season.

  • Jayne

    I’m not usually a big fan of squat but this looks DELISH

  • I love those dishes you can make for a short period of time plus when they taste super delicious. The mix of ingredients is perfect!
    Love it! xx |

  • Jasmin N

    Holy shit I’m so going to try this! My hubby loves pasta probably more than me so I’ll do this next week for sure 😀

  • Julie Scott Thorne

    This looks delicious! And I love your name for it…sounds like something I’d call a recipe too:)

  • Lauren AndJackie

    This sounds delicious, and it looks so beautiful in the pan. Great dish to take to a potluck! Can’t wait to try it.