Italian Style Pork And Spinach Cannelloni

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From the australian pork site. I made this the other night and if i was rating it i'd give it 5 stars for speed of making and taste-it was delicious! I had no lemon thyme, so used a mix of regular thyme and lemon zest. That was great in it.

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Steps

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Pre-heat the oven to 180c.

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In a large bowl combine the pork mince , ricotta , spinach leaves , eggs , lemon thyme and pepper and mix well.

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Place the pork mixture into a piping bag with a large 4 cm plain tube.

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Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size.

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Pipe the pork mixture onto the centre of each sheet of pasta.

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Roll to enclose filling.

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Brush the edge with a little water to seal.

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Place each roll fold side down in a shallow oven-proof dish in a single layer.

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Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese.

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Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling.

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Serve hot with crisp garden salad.

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This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.

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Ingredients

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ground lean pork, low-fat ricotta cheese, spinach leaves, eggs, lemon thyme, fresh ground black pepper, lasagna sheets, tomato sauce, lowfat mozzarella cheese