| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy, Eggs | British | Waitrose2 | 4 | servings |
INGREDIENTS
| 250 | g | Waitrose Frozen Chopped Spinach; (9oz) |
| 30 | ml | Vegetable oil; (2tbsp) |
| 500 | g | Waitrose British Ground Pork; (1lb 2oz) |
| 25 | g | Pine nuts; (1oz) |
| 1 | 250 g tub Italian Ricotta cheese | |
| Salt and freshly ground black pepper | ||
| 1 | 250 g pack Waitrose Fresh Lasagne Sheets | |
| 1 | 350 g tub Waitrose Fresh Cheese Sauce | |
| 150 | ml | Milk; (1/4 pint) |
| 45 | ml | Freshly grated Parmigiano Reggiano; (3tbsp) |
INSTRUCTIONS
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, 350°F, gas mark 4 for 20-25 minutes or until thoroughly cooked, there is no pink meat remaining and the top is golden brown. Converted by MC_Buster. 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. Converted by MM_Buster v2.0l.
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