- 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
- 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.