Italian Style Pork And Spinach Cannelloni - cooking recipe

Ingredients

700 g ground lean pork
1 cup low-fat ricotta cheese (250g)
150 g spinach leaves, washed and roughly chopped
2 eggs
1 tablespoon lemon thyme, finely chopped
1/2 teaspoon fresh ground black pepper
8 -10 lasagna sheets, fresh ones
2 cups tomato sauce, for pasta
1 1/2 cups lowfat mozzarella cheese, grated

Preparation

Pre-heat the oven to 180\u00b0C.
In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well.
Place the pork mixture into a piping bag with a large 4 cm plain tube.
Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size.
Pipe the pork mixture onto the centre of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer.
Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese.
Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad.
Note:
This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.