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Pork, lemon and spinach cannelloni recipe

84 ratings

This highly rated pasta bake is a super filling dinner for 6. Stuff the fresh lasagne sheets with a spicy seasoned pork and pepper sauce, then roll and nestle into a dish. Pour over your indulgent cheese sauce and bake until cooked through and blipping. See method

Serves 6
25mins to prepare and 55mins to cook
610 calories / serving

Ingredients

2 tbsp olive oil
1 large red onion, thinly sliced
2 garlic cloves, chopped
1tbsp fresh chopped sage
500g Tesco pork mince
240g baby spinach
finely grated rind and juice of 1 small lemon
500g spicy pepper pasta sauce
250g fresh free range egg lasagne
250g ricotta cheese
400ml milk
25g butter
3tbsp plain flour
100g mature Cheddar, grated
150g cherry tomatoes, halved
2tbsp freshly grated Parmesan cheese

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2560kj
610kcal 31%
Fat
32g 46%
Saturates
15g 75%
Sugars
13g 14%
Salt
1.8g 30%

of the reference intake
Carbohydrate 45.4g Protein 37.4g Fibre 2.7g

Method

Heat the olive oil in a large deep saucepan and add the red onion and saute over a low heat for 8-10 minutes until softened but not coloured. Stir in the garlic, sage and pork mince and cook for 5 minutes stirring occasionally until lightly browned. Add the spinach, lemon rind and juice and cook until the spinach has wilted. Increase the heat and cook to drive off any excess liquid. Season with salt and freshly ground black pepper. Allow to cool slightly.
Pre-heat then oven to 200*C, 180*C fan oven, Gas Mark 6. Pour the tomato pasta sauce into a large ovenproof dish. Lay the lasagne sheets out on a work surface and spread with the ricotta cheese. Divide the minced pork mixture between the lasagne sheets spooning it along one short end of each sheet. Roll up and arrange seam side downwards on top of the pasta sauce.
Heat the milk and butter in a pan until the butter has melted. Whisk in the flour and beat until smooth and thick. Cook for 1 minute stirring occasionally. Stir in the cheddar cheese and cook until melted. Season to taste and pour over the cannelloni rolls. Bake for 25 minutes. Scatter over the cherry tomatoes and Parmesan cheese and bake for a further 10 minutes until bubbling and golden.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.