Ingredients
-
Olive oil spray
-
350g fresh ricotta
-
250g lean pork mince
-
250g pkt frozen chopped spinach, thawed, excess liquid removed
-
3 shallots, trimmed, finely chopped
-
2 garlic cloves, crushed
-
1 tablespoon finely grated lemon rind
-
200g pkt cannelloni
-
700ml btl passata (tomato pasta sauce)
-
2 bacon rashers, rind removed, finely chopped
-
80g (1 cup) coarsely grated cheddar
-
100g baby spinach leaves
-
100g mixed salad leaves
-
1/3 cup fresh continental parsley leaves
-
2 tablespoons fresh lemon juice
-
Olive oil, to drizzle
Method
-
1Preheat oven to 180°C. Spray a baking dish with oil. Combine the ricotta, mince, frozen spinach, shallot, garlic and lemon rind in a bowl. Season with salt and pepper. Spoon pork mixture among cannelloni tubes. (Alternatively, spoon mixture into a piping bag and pipe mixture into cannelloni tubes.)
-
2Pour one-quarter of the passata into the prepared dish. Arrange the cannelloni in a single layer over the passata. Sprinkle with the bacon and remaining passata. Top with the cheddar. Bake for 40-50 minutes or until golden and cooked through.
-
3Combine baby spinach, salad leaves and parsley in a bowl. Drizzle with lemon juice and olive oil. Serve with cannelloni.
Source: taste.com.au
Discussion about this post