Spinach, mascarpone and ham hock rotolo
Spirals of salty ham hock, creamy mascarpone and spinach create this showstopping pasta bake
Courgette rotolo with lemon herb ricotta stuffing
Serves 6
Easy
Prep:
Cook:
A light, summery entertaining dish that brings the wow factor to your table
Skip to ingredients
- 3 tbsp olive oil
- 4 garlic clovescrushed
- 2 x 400g tins of finely chopped tomatoes
- few basil sprigs
- 1 tsp caster sugar
- 4 medium courgettes
- crusty bread and green saladto serve
FILLING
- 250g ricotta
- 2 x 200g blocks of fetacrumbled
- small bunch of dillchopped
- small bunch of basilchopped
- 1 lemonzested and juiced
Nutrition: per serving
- kcal332
- fat24g
- saturates13g
- carbs10g
- sugars9g
- fibre3g
- protein18g
- salt1.8g
Method
step 1
Heat the oil in a large, shallow, ovenproof frying pan over a medium heat and cook the garlic for 2 mins. Tip in the tomatoes, basil and sugar, and season well. Simmer for 20 mins, then scoop out the basil sprigs and discard.
step 2
Meanwhile, to make the filling, mash together the ricotta, feta, dill, basil and lemon zest and juice. Use a vegetable peeler or mandoline to peel the courgette into thin strips.
step 3
Heat the oven to 180C/160C fan/gas 4. Spread a thin layer (about 1 tsp) of the filling along each courgette strip. Roll up and push into the tomato sauce in the pan. Repeat until all the courgette strips and filling is used up.
step 4
Drizzle over some oil and bake for 15 mins. Drizzle with more oil and serve with crusty bread and a green salad.
