Italian Style Pork and Spinach Cannelloni |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From the Australian Pork site. I made this the other night and if I was rating it I'd give it 5 stars for speed of making and taste-it was DELICIOUS! I had no lemon thyme, so used a mix of regular thyme and lemon zest. That was great in it. Ingredients:
700 g ground lean pork |
1 cup low-fat ricotta cheese (250g) |
150 g spinach leaves, washed and roughly chopped |
2 eggs |
1 tablespoon lemon thyme, finely chopped |
1/2 teaspoon fresh ground black pepper |
8 -10 lasagna sheets, fresh ones |
2 cups tomato sauce, for pasta |
1 1/2 cups lowfat mozzarella cheese, grated |
Directions:
1. Pre-heat the oven to 180°C.
2. In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well.
3. Place the pork mixture into a piping bag with a large 4 cm plain tube.
4. Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size.
5. Pipe the pork mixture onto the centre of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer.
6. Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese.
7. Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad.
8. Note:.
9. This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.
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