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Pork, spinach & ricotta cannelloni

  • 0:30 Prep
  • 0:50 Cook
  • 4 Servings


  • 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


  • 1
    Preheat 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.)
  • 2
    Pour 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.
  • 3
    Combine baby spinach, salad leaves and parsley in a bowl. Drizzle with lemon juice and olive oil. Serve with cannelloni.

Source: taste.com.au


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