CHICKEN, SPINACH AND RICOTTA PASTA ROLLS
- Chopping board
- Knife
- Large spoon for mixing
- Strainer/colander
- Large mixing bowl
- Pouring jug
- Microwave safe bowl
- tongs
- tea towel
- Scissors
- Bar mix
- 4 fresh lasagna sheets
- 375g chicken mince
- 1 onion
- 2 cloves of garlic
- 375 g spinach, trimmed
- 10 fresh basil leaves
- Salt and pepper
- 200g ricotta
- 150g cottage cheese
- 450g tomato pasta sauce
- ¾ cup vegetable stock
- 1 tablespoon finely grated parmesan cheese
COOKING TIME!
- Peel and chop the onion and garlic into small pieces and put into the bar mix. Mix until a paste has formed.
- Heat a small amount of oil in a saucepan and cook onion and garlic for about 1 minute or until you can smell it. Add the chicken mince turning until there are no more pink bits (approx 3 min). Remove from heat and set aside to cool.
- Fold the spinach leaves in half and pull the stem from the bottom towards the top of the leaf and put s
pinach leaves straight into the colander. Wash leaves twice and place straight into a large microwave safe bowl. Put spinach leaves covered in the microwave for 1 minute, remove and turn spinach with tongs and repeat for 1 minute. - Put spinach leaves into the strainer and use a small plate to get rid of excess water. Rest.
- In a large bowl combine ricotta, cottage cheese and chicken mince, salt and pepper chop the spinach and fresh basil leaves with scissors and mix to combine.
- In a pouring jug combine the tomato pasta sauce and stock and pour some in your cooking dish so the bottom is just covered.
- Put the mixture in to a piping bag & cut your pasta sheet in half. Using your piping bag make a line down the centre of your pasta sheet with the filling and make a ‘Roly Poly’.
- Place your ‘Roly Poly’ into the dish and cover with pasta sauce. Take a finger full of parmesan and sprinkle on top.
Ask an adult…. to preheat the oven to 180° and cook for 30 mins.
