Recipe - Pork Spinach And Ricotta Cannelloni

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; (One fourth pint)
45 ml Freshly grated Parmigiano
Reggiano; (3tbsp)

Cook the spinach following the packet instructions and drain well.

Heat the oil in a large frying pan and fry the ground pork for 45 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 12 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
180øC, 350øF, gas mark 4 for 2025 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.