Rachel’s Pork and Spinach Cannelloni
- 12 instant cannelloni tubes
- 350 gm minced pork
- 1 large onion
- 50 g button mushrooms
- 50 g fresh spinach or silverbeet
- 2 tbsp sherry (optional)
- ½ tsp salt
- 1 Tbsp butter
- 1 tsp chicken stock
- ½ c boiling water
- 2 tbsp sherry
- 1 c tomato puree or pasta sauce
Chop the filling in a food processor and then stuff the cannelloni tubes. Place in one layer in an oven proof dish. For the sauce, add the boiling water to the butter and stock. Stir in the sherry and tomato puree. Pour over the tubes and cover with tin foil.
Bake at 180C. After 15 mins add an extra ½ cup of boiling water. After 45 mins remove the cover and sprinkle with grated cheese or parmesan and grill lightly until golden. Serves 4-6 with a delicious green salad and fresh bread stick..