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Ricotta, pea and bacon roll-ups
Ricotta, pea and bacon roll-ups
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in a decadent cheesy ricotta, pea, and bacon pasta bake for the perfect comfort meal.
Ingredients:
  • 200g middle bacon rashers, trimmed, cut into batons
  • 1 large leek, halved, thinly sliced
  • 355g (2 1/3 cups) frozen peas
  • 500g fresh ricotta, crumbled
  • 300ml ctn light thickened cream
  • 50g (2/3 cup) finely grated parmesan
  • 4 fresh lasagne sheets, halved
Instructions:
  • Preheat the oven to 180C/160C fan forced. Heat oil in a 6-cup ovenproof frying pan over medium heat. Sauté bacon, leek, and garlic for 6 minutes until golden. Add 2 cups peas and cook for another 3 minutes until just tender. Transfer everything to a bowl and let it cool. Wipe the pan clean.
  • Combine ricotta and 1⁄4 cup cream in a large bowl, then add the pea mixture and 1⁄3 cup parmesan. Season and stir until well combined.
  • Spread 1⁄2 cup of filling down the center of each lasagna sheet, then roll them up tightly to seal. Use a sharp knife to slice each roll into 4 pieces.
  • Prepare the pan with a light greasing. Arrange the roll-ups, cut side up, in the pan or baking dish. Drizzle with the rest of the cream and sprinkle with remaining peas and parmesan. Season and bake for 35 minutes until golden and tender.

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