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Ricotta and basil cannelloni with tomato sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the cannelloni, lightly grease a small ovenproof dish with oil.

  3. Lay the lasagne sheets on a board and divide the ricotta cheese between them, spreading it evenly over them. Scatter the basil leaves over the top of the ricotta cheese.

  4. Sprinkle the grated nutmeg over the lasagne sheets and season with salt and freshly ground black pepper.

  5. Roll the pasta up into cannelloni tubes and arrange in the base of the greased ovenproof dish.

  6. For the sauce, heat the olive oil in a small saucepan and add the garlic. Fry over a medium heat for one minute.

  7. Add the tomato passata to the pan and bring to the boil. Season with salt and freshly ground black pepper. Reduce the heat and simmer for two minutes.

  8. Pour the tomato sauce over and around the cannelloni tubes.

  9. Transfer the ovenproof dish to the oven for 8-10 minutes, or until the cannelloni are heated through and the pasta is cooked.

  10. Serve in the dish.

Ingredients

For the cannelloni

  • olive oil, for greasing
  • 3 sheets fresh lasagne
  • 150g/5½oz ricotta cheese
  • 30g/1oz fresh basil leaves, roughly torn
  • ¼ tsp freshly grated nutmeg
  • salt and freshly ground black pepper

For the tomato sauce

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 300ml/½ pint tomato passata
  • salt and freshly ground black pepper

Shopping List

Ricotta and basil cannelloni with tomato sauce

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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