Homemade Cannelloni with Pork & Spinach

Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the onion and garlic for 1 minute, then add the mince and fry for 3 more minutes, separating it as you do so. Reduce the heat, then tear the spinach directly into the pan. Mix well and allow the spinach to wilt and reduce for 2 – 3 minutes, then season to taste with salt and pepper. Transfer to a sieve and allow to drain until further use.

Heat the same pan over medium-high heat and add the passata, balsamic vinegar, Italian herbs and water (see pantry for amount). Crumble in the stock cube and mix well, then allow the sauce to cook for 4 - 5 minutes. In a bowl, combine the cream cheese with half of the grated cheese, then season with salt and pepper.

Carefully separate the lasagne sheets and cut in half so as to make 4 cannelloni per person. Boil the lasagne sheets for 3 minutes, then drain and rinse under cold water. Immediately separate the sheets and transfer to kitchen paper. Spread the lasagne sheets with a drizzle of olive oil so as to prevent them from sticking. Transfer to a cutting board and spread with the cream cheese mixture. Top with the spinach-mince mixture, then roll up the lasagne sheets so as to make cannelloni.

Transfer a thin layer of tomato sauce to an oven dish. Place the cannelloni on top, then pour over the rest of the tomato sauce. Scatter over the rest of the grated cheese. Cover the oven dish with aluminium foil and bake the cannelloni for 10 - 20 minutes. Remove the foil, then bake for a further 15 minutes.