Clean out the fridge Cannelloni.

6 Oct 2019 8:39 PM Clean out the fridge Cannelloni.

I like to cook – obviously, and I love to shop for food. My favourite hangouts are farmers markets, speciality producers and supermarkets and I actually love grocery shopping where I can get lost for hours. The only problem is that I always end up with too much food!!

My goal this week is to use everything in my bulging fridge and freezer. I found some frozen lasagne sheets, a container of Tamborine Mountain’s best rainbow chard that I had already cooked and frozen, some tomatoes from the Winter Harvest Festival and two litres of Scenic Rim For Real milk that was about to expire. There were also lots of cheese bits and herbs languishing in the crisper. I had all the components to make spinach and ricotta cannelloni.

It was time to practice what I preach. My work with OzHarvest involves many things – from rescuing food that was to be thrown away from a multitude of outlets in order to feed the needy, to providing cooking classes for corporate groups and vulnerable people.

The underlying message is “Fighting Food Waste”

Food waste costs Australia an estimated $20 billion a year. A massive five million tonnes of food ends up in landfill, with over half of this coming from our homes – this is more than the combined waste from farms, manufacturers, supermarkets and the hospitality industry.

Why do we waste food at home?

Forgetting about food in the fridge, buying and cooking too much, letting it expire and not storing it properly; there are so many reasons good food ends up in the bin.

Research shows that around a third of the household bin is wasted food and that one in five shopping bags of food ends up in the bin, which costs families thousands of dollars every year. It really makes no sense; we just need to get into good food saving habits. It’s actually quite easy!

For more information, visit

Here is the recipe for making my clean out the freezer and fridge cannelloni.


Recipe Here

Prep Time
30 minutes
Cook Time
25 minutes
Total Time
1 hour

Ricotta Cheese.

Pour the milk into a saucepan and heat until it starts to simmer. Add vinegar and salt. Remove from the heat and let sit for 10 minutes, then strain through a sieve. The ratio of vinegar is 50ml to 1 litre of milk.

Roast Tomato Sauce.

Cut tomatoes in half and place cut side down on a baking tray with some unpeeled garlic and woody herbs like rosemary, thyme or oregano. Place into a 200-degree oven for around 15 minutes until the skins blister. When the tomatoes are cool enough to handle, pinch off the skins and squeeze the garlic out of their pods, toss out the skins and herbs then puree the tomatoes and garlic.

Spinach and Ricotta Cannelloni with substitutions.

2 cups of ricotta - method above

2 cups of cooked silverbeet/chard or spinach

½ cup chopped parsley/ basil/ shallots

1 cup grated parmesan

2 eggs

1 packet lasagne sheets - from the refrigerator section 

2 cups of tomato sauce - method above

Extra cheese for the topping mozzarella/parmesan/fetta

Preheat oven to 190°C. Lightly grease an ovenproof dish. Pour in half the tomato sauce, spreading evenly over the base.

Place ricotta, spinach, parsley, eggs, parmesan, salt and pepper in a large bowl, and mix to combine.

Place lasagne sheet on to the bench and divide ricotta mixture between them, spreading along the widest side, roll to form a tube, then cut in half or thirds depending on the size of your baking dish. Lay tubes side by side in the dish. Spoon over extra tomato sauce to coat. Sprinkle with extra cheese and bake for 25 minutes or until golden.

Hi! I'm Terri

I am a passionate chef and food writer based on the Gold Coast and also part time in Port Douglas. My culinary interests have taken me all over Queensland, Australia and the world. The aim of my stories is to help people enjoy their food and to appreciate the quality food that we have available locally. 


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