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Italian Pork Cannelloni

Italian Pork Cannelloni

This recipe is easy with a capital ‘E’! Fresh pasta sheets rolled around a tasty pork filling, covered in an easily made tomato sauce, topped with Parmesan and baked. Make this any day of the week and they’ll come back for more.

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Preparation Time:
15 minutes
Cooking Time:
45 minutes
Serves:
4 (makes 8 cannelloni)

Ingredients

1 onion, finely chopped
2 cloves garlic, crushed
1/2 x 350 g bag Wattie's frozen Free Flow Spinach, defrosted
400 g 100% New Zealand Pork Mince
1/4 cup chopped fresh parsley
1 Tbsp tomato paste
2-4 fresh lasagne pasta sheets
400 g can Wattie’s Pesto Style Tomatoes
1/2 cup grated cheese
Italian Pork Cannelloni

Method

  • Preheat oven to 190°C. Cook onion and garlic in a dash of oil in a saucepan until onion has softened. Remove from heat and set aside to cool.
  • Drain the excess water from the defrosted Wattie’s Free Flow Spinach using a sieve. Put spinach into a mixing bowl with onion and garlic, 100% New Zealand Pork Mince, parsley and tomato paste. Season well with salt and ground black pepper. Mix to combine.
  • Pour a third of the Wattie’s Pesto Style Tomatoes into a lasagne style dish (2-litre capacity).
  • Cut lasagne sheets into approximately 12x18cm pieces. Put an eighth of the meat filling along one end of the pasta sheet and roll up. Place into dish seam-side down. Continue assembling and place in a single layer in the dish. Add remaining Pesto Style Tomatoes. Sprinkle over grated cheese. Cover dish with foil.
  • Bake for 30 minutes. Remove foil and continue cooking for a further 10-15 minutes until meat and pasta are cooked and top is golden. Serve with a crisp salad on the side.
  • Tip!

    Replace pork mince with chicken if preferred.

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    The materials published on this website are of a general nature and have been provided for informational purposes only. Always consult your medical practitioner or a qualified health provider for any further advice in relation to the topics discussed.

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