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    Pork, Spinach and Ricotta Cannelloni

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    Pork, Spinach and Ricotta Cannelloni

    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.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4 - 6


    • 250g Waitrose Frozen Chopped Spinach
    • 2tbsp vegetable oil
    • 500g Waitrose British Ground Pork
    • 25g pine nuts
    • 1 x 250g tub Italian Ricotta cheese
    • Salt and freshly ground black pepper
    • 1 x 250g pack Waitrose Fresh Lasagne Sheets
    • 1 x 350g tub Waitrose Fresh Cheese Sauce
    • 150ml milk
    • 3tbsp freshly grated Parmigiano Reggiano


    1. Cook the spinach following the packet instructions and drain well.
    2. 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.
    3. In a small bowl, beat the ricotta cheese until smooth, and season. Stir the cheese into the spinach and pork.
    4. Place 1-2 tablespoons of filling into the centre of a lasagne sheet, spread evenly to about 1cm 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.
    5. 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.
    6. Sprinkle over the grated Parmesan cheese and place in a preheated oven 180°C, gas mark 4 for 20-25 minutes or until thoroughly cooked, there is no pink meat remaining and the top is golden brown.

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