Free Recipe Pork Spinach And Ricotta Cannelloni
Recipe Type: W Recipes
Recipe Preparation: cook
Cooking Ingredients for Pork Spinach And Ricotta Cannelloni Recipe
250 g Waitrose Frozen Chopped
-Spinach; (9oz)
30 ml Vegetable oil; (2tbsp)
500 g Waitrose British Ground
-Pork; (1lb 2oz)
25 g Pine nuts; (1oz)
1 250 g tub Italian Ricotta
-cheese
Salt and freshly ground
-black pepper
1 250 g pack Waitrose Fresh
-Lasagne Sheets
1 350 g tub Waitrose Fresh
-Cheese Sauce
150 ml Milk; (1/4 pint)
45 ml Freshly grated Parmigiano
-Reggiano; (3tbsp)
Pork Spinach And Ricotta Cannelloni Preparation
Cook the spinach following the packet instructions and drain well. Heat the oil in a large frying pan and fry the ground pork for 4-5 minutes. Add the pine nuts and the drained spinach and mix well. Remove from the heat. In a small bowl, beat the ricotta cheese until smooth, and season. Stir the cheese into the spinach and pork. Place 1-2 tablespoons of filling into the centre of a lasagne sheet, spread evenly to about 1cm (1/2 ) from the edge, then roll up from the narrow end to form a tube. Repeat with the rest of the lasagne, then leave to one side until the sauce is ready. In a jug, whisk the cheese sauce and milk together until smooth. Pour a little sauce into the bottom of a large ovenproof dish, place the cannelloni on top then pour over the remaining sauce. Sprinkle over the grated Parmesan cheese and place in a preheated oven 180oC, 350oF, gas mark 4 for 20-25 minutes or until thoroughly cooked, there is no pink meat remaining and the top is golden brown. Converted by MC_Buster. NOTES : Instead of using cannelloni tubes, this pasta dish is made with sheets of lasagne which are less fiddly to fill. The result is a delicious supper dish, ideal to serve with ciabatta bread and a green salad. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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