Pork Spinach & Ricotta Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
• STEP 3.Add the garlic, onion, and spinach to the skillet and cook until the spinach wilts.
• STEP 4.In a bowl, mix together the cooked pork mixture, ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
• STEP 5.Stuff the cannelloni tubes with the pork and cheese mixture and arrange them in the greased baking dish.
• STEP 6.Pour the tomato sauce over the cannelloni and sprinkle with mozzarella cheese.
• STEP 7.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 8.Allow the cannelloni to cool slightly before serving. Serve with garlic bread and a green salad.

Cooking Tips

• If you can't find cannelloni tubes, you can use manicotti shells as a substitute.
• To make the filling easier to pipe into the tubes, transfer it to a piping bag or a resealable plastic bag with a corner snipped off.
• For a vegetarian version, you can omit the ground pork and add more spinach and ricotta cheese.

Storage and Serving

• Leftover pork spinach & ricotta cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the cannelloni, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated cannelloni with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.