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Photo of Pork and spinach cannelloni by WW

Pork and spinach cannelloni

Total Time
55 min
15 min
40 min
This hearty pasta dish has very little prep time. Perfect for supper after a long exhausting day.


Olive oil

1 tbs

Lean pork mince

500 g

Cooked frozen spinach

500 g

Tomato passata

700 g

Dry pasta

150 g, (16x cannelloni pasta tubes)

Extra light cheddar cheese

50 g, grated


  1. Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over high heat. Cook the mince, stirring to break up any lumps, for 5 minutes or until the mince changes colour. Add the spinach and half of the passata. Cook, stirring, for 5 minutes or until heated.
  2. Spoon the pork mixture into the cannelloni. Spoon any remaining pork mixture over the base of a shallow 20cm x 25cm, 3L (12-cup) capacity ovenproof dish. Arrange the cannelloni over the base, in a single layer. Top with the remaining passata and sprinkle with cheese.
  3. Bake for 30 minutes or until the pasta is tender and the filling is heated through.


SERVING SUGGESTION: Baby spinach leaves with halved grape tomatoes.