Pork, Spinach & Ricotta Cannelloni
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Pork, Spinach & Ricotta Cannelloni
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| Servings | Prep Time |
| 4-6people | 35minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 700g Pork Mince
- 250g Ricotta Cheese
- 150g Baby Spinachroughly chopped
- 2 Eggs
- 1tbsp Ground Thyme
- 1/2tsp Ground Pepper
- 8 Lasagne sheets
- 500ml Tomato Pasta Sauce
- 1 1/2cups Shredded Cheeseuse mozzarella
Instructions
- Preheat oven to 180°C
- Combine pork, ricotta, spinach, eggs, thyme and pepper in a large bowl. Use a wooden spoon to mix
- Lay lasagna sheets on a flat surface and cut sheets into 2 or 3 sections depending on the size of your lasagna sheet.
- Spoon the pork mixture onto the centre of each sheet of lasagna, then roll the sheet to enclose the filling. Brush each edge with milk to seal the join.
- Place each roll, seal side down in a baking dish. Only place rolls in a single layer.
- Pour the tomato pasta sauce over the cannelloni and sprinkle the top with the shredded cheese.
- Bake in the oven for 25-30 minutes until the cheese is bubbling.
- Serve warm with your favourite vegetables or salad
Recipe Notes
You can use other forms of mince as well, to your preference. Our local supermarket sells a combination of pork and veal mince which I will often use.