Bacon & Bean Cannelloni

A Simple Oven Cook Pasta Meal

• Uses gluten-free lasagne sheets.
• Easily adapts to a vegetarian version.
• Uses a homemade tomato sauce.
• You can control the amount of cheese used.

Ingredients    Brown Rice Lasagne 375g (Rizopia) 6-8 Gluten-Free Lasagne Sheets.    Organic Passata Fina 680g (Biona) 200-250ml Passata    Organic Classic Tomato Ketchup 560g (Biona) 3-4 Tbsp Ketchup    Hampshire Foods Herbs De Provence 50g 2 tsp Herbs de Provence    Organic Italian Extra Virgin Olive Oil 500ml (Clearspring) 1-2 Tbsp Olive Oil    Organic Haricot Beans 400g (Biona) 100-130g tinned Haricot Beans, drained.

Other Ingredients

• 1 Medium Large Red Onion, finely diced.
• 30-50g Pecorino Cheese or Parmesan, grated.
• 150g thick cut Bacon, cut into approximately 1cm squares.
• 70-80g of Mixed Salad Leaves: Baby Leaf Spinach, Rocket and Watercress.
• 200g Ricotta Cheese
• 2 eggs

Method

1. Preheat your oven to 200°c/ Gas Mark 6.
2. Fill a large saucepan with boiling water and a large bowl with very cold water.
3. Bring the pan to the boil and add 2-3 dried lasagne sheets to the water. Allow the pasta to cook until it has just softened, then remove immediately and drop carefully into the bowl of cold water.
4. Repeat this for the remaining lasagne sheets. Leave the pasta sheets in the cold water with a tea towel over them or cover with foil.
5. Fry the onion in a little olive oil and then add the bacon bits, allowing them to cook a little before adding the mixed salad leaves. Once wilted down transfer the mixture into a bowl and keep to one side.
6. Put the ricotta, eggs and black pepper (a pinch of salt is optional) into a bowl and mix thoroughly.
7. In another bowl mix the Passata, Ketchup and Herbs de Provence together.
8. Remove the lasagne sheets from the water and lay out on a plate or boards covered with some paper kitchen roll.
9. Using a separate spoon for each part of the filling, spread some of the ricotta mix along the length of each lasagne strip, then sprinkle a little of the the bacon & salad leaf mix. Finally spoon some ricotto mix over and sprinkle on some of the haricot beans.
10. Roll the pasta sheet and transfer into a ceramic baking dish. Do the same for the remaining sheets. We were able to squeeze 6 rolls into our dish which was enough for a generous portion for two people.
11. Pour any leftover tomato sauce and ricotta over the top of the rolls of pasta. Sprinkle any leftover beans on the top and down the sides and cover the top generously with Pecorino Cheese.
12. Bake in the oven for 40 minutes or until the cheese topping is golden brown.
13. Serve with a salad of your choice.