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Pork, spinach & ricotta cannelloni
Pork, spinach & ricotta cannelloni
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Lemon-infused pork cannelloni with decadent ricotta filling.
Ingredients:
  • Olive oil spray
  • Olive oil, to drizzle
  • 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
  • 20.00 ml 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
  • 82.50 ml fresh continental parsley leaves
  • 42.00 gm fresh lemon juice
Instructions:
  • Preheat your oven to 180°C. Grease a baking dish with oil. In a bowl, mix ricotta, minced pork, frozen spinach, shallot, garlic, and lemon zest. Season with salt and pepper. Fill the cannelloni tubes with the pork mixture using a spoon or a piping bag for a neater result.
  • Spread a quarter of the passata in the prepared dish before laying out the cannelloni in a single layer. Sprinkle with crispy bacon and pour the remaining passata on top. Finish it off by adding a generous layer of cheddar. Bake until golden and cooked through, about 40-50 minutes.
  • In a bowl, toss together baby spinach, salad leaves, and parsley. Drizzle with fresh lemon juice and olive oil before serving alongside cannelloni.

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