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Ricotta & rocket pasta pockets

Ricotta & rocket pasta pockets

A star rating of 4.5 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 30 minutes
  • Easy
  • Serves 4

An impressive veggie supper that's a little lighter than some pasta bakes

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal440
fat17g
saturates8g
carbs57g
sugars5g
fibre4g
protein19g
salt3.5g
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Ingredients

  • 250g pack fresh lasagne sheets
  • 1 tbsp olive oil
  • 250g tub ricotta
  • 50g bag rocket
  • 2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce
  • 50g mature vegetarian cheddar , grated

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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

Goes well with

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Overall rating

A star rating of 4.5 out of 5.13 ratings
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