Ricotta Spinach and Pork Cannelloni

Ingredients

• 1 x 300g (10-oz) box frozen chopped spinach, thawed and squeezed dry OR see instructions for fresh spinach below
• Ground Pork Filling- see recipe below
• 1 x 450g  (15 oz) container ricotta cheese
• 2 cups  freshly grated Pecorino Romano cheese (or Parmesan)
• 3 large eggs, beaten
• Salt and freshly ground black pepper
• 1 packet Cannelloni or Manicotti, cooked as per packet instructions and set aside
• 4 cups Simple Tomato Sauce- see recipe below
• Fresh basil, for garnish

Ground Pork Filling 

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 small green capsicum finely diced (bell pepper)
• 3 cloves garlic minced
• 1 teaspoon paprika
• ½ teaspoon dried chilli flakes
• 300g (10oz) ground pork or mixture of ground pork and sausage meat

Fresh Spinach

• 2 teaspoons olive oil
• 3 small cloves garlic crushed
• 300g (10oz) fresh spinach washed drained and chopped

Simple Tomato Sauce 

• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, peeled and finely chopped
•  2 teaspoons dried oregano or thyme
• 2 x 796g (28oz) cans whole tomatoes, drained, and coarsely pureed in a blender
• Salt and freshly ground black pepper

Instructions

1. Ground Pork: in a large skillet, heat 1 tablespoon olive oil over medium-high heat and sauté the onion and capsicum until fragrant and soft. Add garlic and cook one minute. Add the ground pork, and cook until no longer pink and slightly browned, about 10 to 12 minutes, breaking up the meat with the back of a wooden spoon. Add the paprika and chilli flakes and cook 1 minute.  Drain any excess fat and set aside to cool.
2. For Fresh Spinach: in a small pot heat 2 teaspoons olive oil over medium-low heat and add the garlic and sauté 1 minute. Add the chopped spinach, increase heat and cook until all liquid is absorbed. Remove and set aside to cool.
3. To make Tomato Sauce: in a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft but not brown. Add the dried oregano or thyme and cook for another 1 minute. Add the coarsely pureed tomatoes and bring to the boil, stirring often.  Season with salt and freshly ground pepper. Lower the heat and simmer 10 minutes.
4. To Make Ricotta filling: in a large mixing bowl stir together the dried or cooked, cooled spinach, ground pork filling, ricotta, 1½ cups Pecorino Romano, salt, and freshly ground black pepper, to taste. Add the egg and mix until combined.
5. Preheat the oven to 400ºF (200ºC) ten minutes before using. Spread the base of a 9 x 13-inch baking dish, with 2 cups tomato sauce. Fill the cannelloni or manicotti with the ricotta filling using a teaspoon or a piping bag. Arrange them in a single layer, in two rows. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni/manicotti. Sprinkle the remaining ½ cup grated Pecorino Romano over top.
6. Bake the cannelloni for 30-35 minutes or until fully heated through and bubbly on top. Remove from oven and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.

Points to Note

1. Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.