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  • Mayfield Admin

Nutrition Ninjas Term 1 Week 3

This week we made Spinach and Ricotta Cannelloni. We had a strong emphasis on problem solving this week, as many aspects of the cooking and preparation did not go as planned. We tried to use a piping bag to fill the Cannelloni, however the ricotta mixture was much thicker than we anticipated. We solved this problem by manually spooning the mixture into the tubes, which although was a much longer process and quite a messy job, was very practical and effective as we could make sure each tube was filled correctly. It was a fun experience, and the meal was delectable!

Spinach and Ricotta Cannelloni

Prep: 20 min

Cook: 25 Min

Serves: 4


250ml tomato passata

600g ricotta

250g frozen chopped spinach, thawed

2 Tbs chopped flat leaf parsley

2 Tbs chopped basil

1/4 cup grated Parmesan

salt and cracked black pepper

6 fresh lasagne sheets (We used cannelloni tubes)

3/4 up tomato passata (Extra)

1 cup grated low fat mozzarella

1/3 cup grated Parmesan, extra

green salad, to serve


1. Preheat oven to 190 degrees. Lightly grease a 20cm x 28cm x 4 cm-high ovenproof dish. Pour in tomato passata, spreading evenly over base.

2. Place ricotta, spinach, parsley, basil, Parmesan, salt and cracked black pepper in a large bowl, and mix to combine.

3. Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passata to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.

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