Ingredients
- 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
- 1kg frozen spinach, defrosted
- 200g pack low-fat feta cheese
- generous grating nutmeg
- large handful olives, pitted and chopped
- 1 tbsp caper, rinsed
- 400g can chopped tomatoes
- 25g parmesan, grated
- Heat
oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and
cover with boiling water. Soak for 5 mins or prepare according to pack
instructions. Meanwhile, squeeze as much water as possible from the
spinach, then mix with the feta, nutmeg and some seasoning. Drain the
pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the
filling along the centre of each half, then roll up to enclose. Place in
a lightly oiled baking dish.
- Mix
the olives, capers and tomatoes together in a bowl, season, then spoon
over the cannelloni. Sprinkle with parmesan, cover with foil, then bake
for 20 mins.
- 2 each of onions and carrots, chopped
- 4 sticks celery, chopped
- 1 tbsp olive oil
- 2 tbsp sugar
- 4 garlic cloves, crushed
- 2 tbsp tomato purée
- 2 bay leaves
- few sprigs thyme
- 3 courgettes, chopped
- 400g can butter beans, drained
- 400g can chopped tomatoes
- 1.2l vegetable stock
- 100g parmesan or vegetarian equivalent, grated
- 140g small pasta shapes
- small bunch basil, shredded
- Gently
cook the onion, carrots and celery in the oil in a large saucepan for
20 mins, until soft. Splash in water if they stick. Add the sugar,
garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium
heat until they brown a little.
- Pour
in the beans, tomatoes and stock, then simmer for 20 mins. If you’re
freezing it, cool and do so now (freeze for up to three months). If not,
add half the Parmesan and the pasta and simmer for 6-8 mins until pasta
cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen,
defrost then re-heat before adding pasta and cheese and continuing as
above.
- 2 tbsp chopped olives or sundried tomatoes - whatever you've got
- 1 garlic clove, crushed
- ½ tsp dried mixed herbs
- 200g tub full-fat soft cheese
- 4 plump boneless, skinless chicken breasts
- 4 ripe tomatoes, sliced
- olive oil, for drizzling
- Heat
oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes,
garlic and almost all the herbs into the cheese, then season. Cut a slit
along the side of each chicken breast, then use your knife to open it
out into a pocket.
- Stuff
each breast with a quarter of the cheese mix, then press to close. Lift
onto a greased baking tray. Season the top of the chicken, then overlap
tomato slices over the top of each piece of chicken. Season, then
scatter with the remaining herbs. Drizzle with olive oil.
- Roast
for 20 mins until the chicken is golden around the edges and the
tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
