RICOTTA & ROCKET PASTA POCKETS

Ricotta & rocket pasta pockets image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 440 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 3.5 milligram of sodium