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Butternut and chicory rotolo (pasta rolls)

Butternut and chicory rotolo (pasta rolls)

Rotolo translates as “scroll” or “coil” in Italian, and this take on the classic dish is truly special. The butternut, chicory and sage bring out the very best in each other, whilst the pasta is hearty and satisfying.

2 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare35 mins
  • Cook1 hr
  • Total time1 hr 35 mins

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  • 350g butternut squash, diced
  • 350g sweet potato, diced
  • 55g salted butter
  • 4 tbsp olive oil, plus extra for drizzling
  • 250g white chicory, trimmed and finely chopped
  • 140g red chicory, trimmed and finely chopped
  • 350g fresh cherry tomato and basil sauce
  • 300g fresh lasagne sheets
  • 200g feta, crumbled
  • 70g Parmigiano Reggiano, grated
  • ½ x 20g pack sage, chopped


  1. Put the butternut and sweet potato in a large pan of boiling salted water; cook for 7-10 minutes until tender. Drain, return to the pan and set aside for 5 minutes to dry. Add 40g butter and mash until smooth; season. Meanwhile, put the oil in a large non-stick frying pan over a high heat. Fry all the chicory for 6-8 minutes until golden and charred in places. Add the remaining 15g butter and fry for 2 minutes, until melted; season.

  2. Preheat the oven to 200?C, gas mark 6. Put the cherry tomato sauce in a large casserole dish or roasting tin (about 26cm x 22cm). Fill a bowl with just-boiled water. One at a time, carefully submerge the lasagne sheets in the water until soft enough to roll (about 30 seconds). Shake off any excess water and lay side by side (long edges touching) on the work surface.

  3. Spread the mashed vegetables in an even layer over all the lasagne sheets. Scatter over the chicory, feta and ¾ of the parmigiano reggiano. Finely chop most of the sage leaves and scatter over. Season with black pepper. Starting from the narrow end, roll up each pasta sheet and halve widthways. Place each roll, cut-side up, in the dish on top of the tomato sauce, positioning them snugly beside each other. Spoon over any escaped filling.

  4. Scatter over the remaining parmigiano reggiano and sage leaves. Season and drizzle with olive oil. Cover with foil and bake in the oven for 20 minutes, then remove the foil and bake for a further 20-25 minutes until deeply golden and crisp on top. Leave to cool a little, then serve.


Typical values per serving when made using specific products in recipe


2,433kJ/ 583kcals



Saturated Fat












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2 out of 5 stars1 rating