We forgot to take another photo before the kids scoffed it (they loved it!) a favourite so far :-)
- 1 large onion
- 3 garlic cloves
- handful fresh sage leaves
- 500g minced pork
- 1 tblsp ricotta
- 1 tblsp breadcrumbs
- knob of butter
- 1 tblsp olive oil
- packet of cannelloni tubes
- 150g spinach
- 50g butter
- 50g flour
- 500ml whole milk
- 1 onion studded with cloves
- 1 bay leaf
- 150g mozzarella
- 1 red onion
- 1 red pepper
- 1 carrot
- drizzle olive oil
- 1 tblsp tomato puree
- 1 tin chopped tomatoes
- Preheat the oven to 180 degrees
- Chop the red onion, carrot and red pepper and sauté in olive oil until gently browned.
- Add tomato puree and stir for 1-2 mins
- Add the tin of tomatoes, put a lid on and simmer on a low temperature until ready to use
- Heat the olive oil and butter until slightly foaming then add diced onion and sweat until translucent. Add chopped garlic and chopped sage and cook for 1 minute.
- Add minced pork and cook for 5 minutes until brown all over.
- Once cooked, stir in ricotta and breadcrumbs.
- Season to taste and spread filling out to cool on a baking sheet.
- Blanch spinach in boiling water for 10 seconds then refresh in a bowl of iced water. Place the spinach in the centre of a clean tea towel and wring out the towel until all the moisture is gone.
- Chop the spinach and spread it out over the pork mixture.
- Heat the 500ml milk in a saucepan and place inside the bay leaf and the onion studded with cloves then leave to infuse.
- Melt the butter, add the flour and stir continuously over a low heat for 2 minutes.
- Remove the onion and bay leaf then add the 500ml milk slowly, stirring well
- until you have a smooth sauce. Cook for 5-10 minutes until thickened.
- Spread ¾ of the tomato sauce over a baking dish, then stuff each cannelloni shell with the meat mixture and lay them out across the tomato base. Pour over the remaining tomato mix, top with the béchamel and then slices of mozzarella then bake for 30 mins.
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