Cannelloni stuffed with courgettes, rocket and mascarpone

(serves 6)

Ingredients

9 tbsp extra virgin Italian Olive oil
2 large courgettes, finely diced
400 g Rocket, chopped
1 pinch black pepper
450g Mascarpone
1 tsp grated Nutmeg
100g Parmesan, grated
18 medium fresh lasagne sheets
1 kg tinned chopped tomatoes
100ml double cream
1 handful leaves Basil

Method
1. Heat five tablespoons of the olive oil in a large frying pan.
Add the courgette and rocket and fry until softened.
2. Season with salt and pepper and allow to cool.
3. In a large bowl mix the mascarpone with the courgette
mixture. Mix in the nutmeg and 50g of the Parmesan cheese.
Season with salt and freshly ground pepper.
4. Preheat the oven to 200ºC.
5. Lay the lasagne sheets on a working surface and divide the
mascarpone mixture between them. Roll up the sheets to secure
the filling.
6. In a greased baking dish place the cannelloni (seam-side
down) in a single layer.
7. Spoon the chopped tomatoes on top and tip in the double
cream. Drizzle with remaining olive oil, season well and scatter
roughly torn basil leaves on top.
8. Bake for 15 minutes.
9. Sprinkle the remaining Parmesan cheese on top and bake for a
further 15 minutes. Serve immediately