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 180?C, 350F, gas mark 4 for 20-25 minutes or until thoroughly cooked, there is no pink meat remaining and the top is golden brown. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (194g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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