Cheesy Pasta Rolls
Serves 2. Recipe devised by Kate Morris and Sally Brown.
You will need:
- oil for greasing
- 1/2 cup tinned chopped tomatoes
- pinch dried chili flakes
- 100g ricotta cheese
- 5g fresh mint (a small handful)
- 10g baby leaf spinach (a large handful)
- 1 fresh lasagne sheet (17x22cm)
- 15g ready-grated cheddar cheese
- pinch of pepper
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, scales, 2 cups, 2 forks, mixing bowl, scissors, table knife, ovenproof dish (about 400ml capacity) with a lid, pastry brush, baking tray, oven gloves (for adult use).
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 200°C (fan)/210°C/Gas 7. Oil the ovenproof dish.
Put the tomatoes into a cup and add a pinch of chilli flakes. Stir with a fork and put to one side to use later.
Put the ricotta and a pinch of black pepper into a bowl together and mix with the fork. Using the scissors, cut up the mint and spinach leaves into smaller pieces and add them to the cheese in the bowl.
Fold the lasagne sheet in half, matching the short sides. Gently run your fingers over the fold to help the pasta break into two pieces. Spread the cheese mixture on top of both pieces of lasagne, then roll them up into tubes, starting at the narrow edge.
Pour enough of the chopped tomato and chilli mixture into the cooking dish, just enough to cover the bottom of the dish. Place the rolled up lasagne tubes in the dish on top of the layer of tomatoes. Now pour over the rest of the chopped tomatoes. Top with a sprinkling of grated cheese. Put the dish on the baking tray and ask a grown-up to cook it for 15-20 minutes. Serve with a green salad.