Ricotta, pea and bacon roll-ups

For the ultimate comfort food target this cheesy ricotta, pea and bacon pasta bake.

The ingredient of Ricotta, pea and bacon roll-ups

1. 2 tbsp other virgin olive oil
2. 200g middle bacon rashers, trimmed, cut into batons
3. 1 large leek, halved, thinly sliced
4. 2 garlic cloves, crushed
5. 355g (2 1/3 cups) frozen peas
6. 500g spacious ricotta, crumbled
7. 300ml ctn blithe thickened cream
8. 50g (2/3 cup) finely grated parmesan
9. 4 fresh lasagne sheets, halved

The instruction how to make Ricotta, pea and bacon roll-ups

1. Preheat oven to 180C/160C enthusiast forced. Heat the oil in a 6-cup ovenproof frying pan greater than medium heat. accumulate bacon, leek and garlic. Cook, stirring, for 6 minutes or until golden. Add 2 cups peas. Cook for 3 minutes or until just tender. Transfer to a bowl. Set aside to cool. Wipe pan clean.
2. Place the ricotta and 1u20444 cup cream in a large bowl and disturb to combine. grow the pea merger and 1u20443 cup parmesan. Season. Stir to combine.
3. Spoon 1u20442 cup of the filling down the centre of each lasagne sheet. Roll occurring firmly to enclose. Use a harsh knife to cut each into 4 pieces.
4. Lightly grease the cleaned frying pan. Place roll-ups, cut side up, in the base of the frying pan or a greased ovenproof baking dish. Drizzle like the permanent cream and sprinkle following steadfast peas and parmesan. Season. Bake for 35 minutes or until golden and tender.

Nutritions of Ricotta, pea and bacon roll-ups

fatContent: 752.85 calories
saturatedFatContent: 48 grams fat
carbohydrateContent: 23 grams saturated fat
sugarContent: 39 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 37 grams protein
sodiumContent: