Yield: 4 servings
|250 grams||Waitrose Frozen Chopped Spinach; (9oz)|
|30 millilitres||Vegetable oil; (2tbsp)|
|500 grams||Waitrose British Ground Pork; (1lb 2oz)|
|25 grams||Pine nuts; (1oz)|
|1 \N||250 g tub Italian Ricotta cheese|
|\N \N||Salt and freshly ground black pepper|
|1 \N||250 g pack Waitrose Fresh Lasagne Sheets|
|1 \N||350 g tub Waitrose Fresh Cheese Sauce|
|150 millilitres||Milk; (1/4 pint)|
|45 millilitres||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 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 (½") 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 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.