Puttanesca pasta bake with Quarantine sauce

Put down the cannelloni shells and freestyle with this free-form puttanesca pasta bake.
Put down the cannelloni shells and freestyle with this free-form puttanesca pasta bake. Photo: Katrina Meynink

When you are fighting the negative feels and only a cheesy layered carbohydrate will help battle the "this day feels like the last" drudgery. These carbs are soft, pillowy and plied with cheesy goodness. This is not lasagne but it does use fresh sheets, cut and rolled to save having to fill those pesky cannelloni shells – we all have our limits.


about 300g fresh lasagne sheets

500g ricotta

3 handfuls of baby spinach leaves

zest of 1 lemon

1 crushed garlic clove

3 cups Quarantine sauce

1 cup white wine (or stock)

1 cup pitted Sicilian olives (chopped if you can be bothered)

½ cup semi-dried tomatoes

1 tbsp capers

4 finely chopped anchovy fillets (optional, omit for vegetarian)

1 tbsp olive oil

½-¾ cup grated mozzarella

cherry tomatoes

pinch of chilli flakes

pinch of dried oregano


1. Preheat the oven to 180C fan-forced (200C conventional).

2. Cut each lasagne sheet into thirds – the size of sheets can change.

3. Add ricotta, spinach, lemon zest and garlic to a bowl. Season with salt and pepper, give it a good stir and set aside.

4. To a saucepan, add Quarantine sauce, white wine (or stock), olives, semi-dried tomatoes, capers and anchovy, and bring to a simmer.

5. While the sauce is simmering, lay out the pasta pieces and fill each with 2 heaped dessert spoons of the ricotta mixture and roll it over roughly once.

6. Pour the olive oil over the base of a baking dish and add ½ cup of the sauce. Nestle a rolled sheet into the sauce and repeat until you have filled the dish. Pour over the remaining sauce. Sprinkle the mozzarella over and bake for 30 minutes.

7. Open the oven door, and throw in a few cherry tomatoes and add a pinch each of chilli flakes and dried oregano on top. Bake for another 10 minutes, then attack with a fork.