Ricotta & rocket pasta pockets
Am impressive veggie supper that's a little lighter than some pasta bakes
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 30 minutesVegetarian
- Put the lasagne sheets in a large bowl and pour over boiling water to cover. Leave to soak for 5 minutes. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and lightly oil a shallow baking tray.
- Drain the lasagne sheets in a colander. Take one sheet and put a large spoonful of ricotta in the centre. Scatter over a few rocket leaves, season well, then fold the sheet in half. Press the edges together to form a pocket. Continue to fill all the pasta sheets, then lay them on the baking tray so they overlap slightly.
- Tip the sauce over the pasta pockets, spreading to make sure they are completely covered. Sprinkle over the cheese and bake for 10-12 minutes until hot and bubbly. Serve with a crisp green salad.
Recipe from Good Food magazine, March 2004 .
Per serving
440 kcalories, protein 19g, carbohydrate 57g, fat 17 g, saturated fat 8g, fibre 4g, salt 3.5 g
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http://www.bbcgoodfood.com/recipes/1564/
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 30 minutesVegetarian
Ingredients
Per serving
440 kcalories, protein 19g, carbohydrate 57g, fat 17 g, saturated fat 8g, fibre 4g, salt 3.5 g




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