Meals and Courses

Pasta Rolls with Red Pepper and Ricotta

cook 30 mins
  • 8 dried lasagne sheets
  • 500 g (1 lb) ricotta cheese
  • 75 g (3 oz) Parmesan cheese, grated
  • 2 roasted red peppers from a jar, drained and cut into strips
  • 350 ml (12 fl oz) shop-bought tomato pasta sauce
  • oil, for greasing
  • 150 g (5 oz) cherry tomatoes, halved
  • salt
  • Cook the lasagne sheets in a large saucepan of salted boiling water for 6 minutes, then drain. Cool under cold running water and drain again.
  • Spread ricotta over a lasagne sheet and sprinkle with a little of the Parmesan. Arrange a couple of strips of red pepper on top, then roll up tightly to form a tube. Cut into small cylinders, about 2 cm (3/4 inch) long. Repeat with the remaining lasagne sheets.
  • Pour the tomato pasta sauce over a large, lightly greased ovenproof dish. Arrange the pasta rolls on top. Tuck the tomatoes into any gaps, then scatter over the remaining Parmesan.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until the pasta is soft and the sauce is bubbling.
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