Ham and Artichoke Cannelloni

Ready-made cannelloni tubes can be fiddly to fill, so we’ve used fresh lasagne sheets to make the process easier.

Twist on a classic dish

Hands-on time 30min, plus cooling. Cooking time about 40min. Serves 4

·         75g (3oz) butter, plus extra to grease

·         1 leek, trimmed and thinly sliced

·         125g (4oz) ham, torn into pieces

·         150g (5oz) marinated artichoke hearts, roughly chopped

·         500g (1lb 2oz) ricotta cheese

·         Large handful rocket

·         25g (1oz) Parmesan cheese, freshly grated

·         8 fresh lasagne sheets, each measuring 9.5cm x 20cm (3³/₄in x 7³/₄in)

·         40g (1¹/₂oz) plain flour

·         450ml (³/₄ pint) semi skimmed milk

1.    Heat 25g (1oz) of the butter in a large frying pan and gently cook the leek for 5min until softened. Empty on to a plate and leave to cool for 5min.

Heat 25g (1oz) of the butter in a large frying pan and gently cook the leek for 5min until softened…

2.    Grease a large rectangular ovenproof dish measuring about 26cm x 19cm x 6.5cm (10¹/₂in x 7¹/₂in x 2¹₂in). In a large bowl, fold together the cooked leeks, ham, artichoke pieces, ricotta, rocket, half the grated Parmesan and plenty of seasoning.

3.    Preheat oven to 200^oC (180^oC fan) mark 6. Spoon an eighth of the ricotta mixture on to the centre of one lasagne sheet, then fold the sides of the pasta (short ends) over the filling to encase it. Put the roll, seam down, in to the prepared dish. Repeat with the remaining lasagne sheets and filling.

4.    Gently melt the remaining butter in a medium pan. stir in the flour and cook for 1min. take off the heat and gradually stir in the milk to make a smooth sauce. Return pan to the heat and cook, stirring constantly, until thick (the mixture needs to bubble to thicken). Season, then pour mixture over the pasta rolls. Sprinkle over the remaining Parmesan cheese.

5.    Cook in the oven for 25-30min or until the cheese is golden and the pasta is cooked through. Serve immediately with a crisp green salad.

Serve immediately with a crisp green salad.

Per serving

710cals, 39g fat (21g saturates), 37g carbs (10g total sugars)

To freeze

Make cannelloni to the end of step 4. Leave to cool completely, then wrap the dish well with clingfilm and freeze for up to 1 month. To serve, unwrap and cook from frozen in the preheat oven for 55min-1hr until piping hot (cover with foil if browning too quickly).