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Italian Pork Cannelloni
Italian Pork Cannelloni

Italian Pork Cannelloni

12 Review(s)
Cook Minutes 1 Hr
Prep : 15 minutes Cook: 45 minutes
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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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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, finely chopped
2 cloves garlic, crushed
½ x 350 g bag Wattie's frozen Free Flow Spinach, defrosted
400 g 100% New Zealand Pork Mince
¼ cup chopped fresh parsley
1 Tbsp tomato paste
2-4 fresh lasagne pasta sheets
400 g can Wattie’s Pesto Style Tomatoes
½ cup grated cheese
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How do I make it ?
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Step 1
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.
Step 2
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.
Step 3
Pour a third of the Wattie’s Pesto Style Tomatoes into a lasagne style dish (2-litre capacity).
Step 4
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.
Step 5
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.
Kraft Kitchen Tips!
Replace pork mince with chicken if preferred.
Made With
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Free-flow Spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.
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Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.
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