Ingredients

• olive oil
• for greasing
• 3 sheets fresh lasagne
• 150g/5½oz ricotta cheese
• 30g/1oz fresh basil leaves
• roughly torn
• ¼ tsp freshly grated nutmeg
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 garlic clove
• crushed
• 300ml/½ pint tomato passata
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the cannelloni
• lightly grease a small ovenproof dish with oil.
• Lay the lasagne sheets on a board and divide the ricotta cheese between them
• spreading it evenly over them. Scatter the basil leaves over the top of the ricotta cheese.
• Sprinkle the grated nutmeg over the lasagne sheets and season with salt and freshly ground black pepper.
• Roll the pasta up into cannelloni tubes and arrange in the base of the greased ovenproof dish.
• For the sauce
• heat the olive oil in a small saucepan and add the garlic. Fry over a medium heat for one minute.
• Add the tomato passata to the pan and bring to the boil. Season with salt and freshly ground black pepper. Reduce the heat and simmer for two minutes.
• Pour the tomato sauce over and around the cannelloni tubes.
• Transfer the ovenproof dish to the oven for 8-10 minutes
• or until the cannelloni are heated through and the pasta is cooked.
• Serve in the dish.