Ricotta pasta pockets

This surprisingly light pasta bake is quick and straightforward, and makes an impressive veggie supper.

Ingredients

Instructions

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 180°C/Gas 6 and lightly oil a shallow baking tray.
2. Drain the lasagne in a colander. Take on sheet and put a large spoonful of ricotta in the centre. Scatter over a few rocket leaves, then fold the sheet in half and press the edges together to form a pocket. Continue to fill all pasta sheets, then lay them on the baking tray so they overlap slightly.
3. Cover the pasta pockets with the sauce, sprinkle over the cheese and bake for
   10-12 minutes until hot and bubbly.

Nutrition

BBC Good Food: Pasta & Noodle Dishes