Pork and spinach cannelloni
lean pork mince
frozen boiled spinach, drained
150 g, (16x cannelloni pasta tubes)
Bega Country Light Cheese, Tasty, 50% Less Fat, Grated
- 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.
- 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.
- Bake for 30 minutes or until the pasta is tender and the filling is heated through.