Speedy agnolotti lasagnes

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Lightly grease four, 8cm x 15cm (2 cup- capacity) ovenproof dishes. Combine pasta sauce and stock together in a jug.
• 2
  Spoon 1⁄4 cup sauce mixture over the base of 1 prepared dish. Top with 1/4 of the agnolotti. Spoon over 1/4 cup sauce, then sprinkle with 1/4 cup cheese. Drizzle with 2 tablespoons cream. Repeat process with remaining dishes.
• 3
  Cover each dish with baking paper, then foil. Place on large baking paper-lined tray. Bake for 20 minutes. Remove foil and paper. Bake for a further 10 to 15 minutes or until golden and heated through. Stand for 5 minutes. Serve with garlic bread.