FOUR-CHEESE CANNELLONI WITH ROCKET

SERVES 8

“This can become a go-to in anyone’s repertoire. I use fresh pasta because it’s so easy and convenient. It also delivers an awesome, luxurious texture.

“Of all these pasta bakes this is the one you want to cook double quantities. It’s perfect to take to work or school, eat at room temp or heat in the microwave. Pssst: the next day, in a jaffle. Get busy!”

4 fresh egg lasagne sheets, cut in half

50ml extra virgin olive oil

250g grape tomatoes

1 garlic clove, crushed

11/2 cups (375ml) tomato passata

10 basil leaves

2 tbs finely grated parmesan, plus extra to scatter

Rocket, to serve

FILLING

200g fresh ricotta, drained

2/3 cup (50g) finely grated parmesan

50g asiago cheese (from specialty grocers and delis), grated

100g sharp cheddar, grated

1 egg, lightly beaten

1 cup chopped rocket leaves

Zest and juice of 1/2 lemon

For the filling, combine all ingredients in a large bowl and mix to combine. Season to taste. Spoon 1/4 cup of the filling along the long side of each halved pasta sheet and loosely roll to enclose. Place in a baking dish, seam side down. Repeat with remaining filling and pasta and set aside.

To make the sauce, heat oil in a heavy- based saucepan over medium heat. Add tomatoes and cook, stirring occasionally, for 5-6 minutes, until tomatoes begin to blister. Reduce heat to low, add passata and season with salt flakes and pepper. Cook for 10-15 minutes until thick and reduced. Stir in the basil and parmesan.

Preheat oven to 180°C. Pour the tomato sauce over the cannelloni then cover the baking dish with foil and bake for 25 minutes. Remove the foil, then bake for a further 15 minutes or until golden and the pasta is tender. Remove from the oven and scatter with extra parmesan and freshly ground black pepper. Serve immediately with rocket alongside.