Donna does family: Ricotta and courgette cannelloni 


180g frozen peas

2 medium eggs

360g fresh firm ricotta

50g baby spinach leaves, roughly chopped

4 tbsp finely chopped mint

2 tsp finely grated lemon rind

sea salt and cracked black pepper, to taste

3-4 courgettes, thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)

500ml tomato passata

50g grated mozzarella

1 Preheat oven to 180C/gas 4.

2 Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.

3 Place 1 heaped tbsp of the pea mixture at one end of each slice of courgette. Roll up the slices to enclose the filling.

4 Pour the passata into a 22cm x 30cm (2-litre capacity) baking dish. Nestle the courgette rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear oven gloves to take the dish from the oven. Allow to cool a little before spooning on to serving plates.