Name: Cheesy pork, pumpkin and spinach cannelloni
Cook time: 60 min
Total time: 60 min
Yield: 2
Ingredients: Filling; 3-4 tbsp olive oil; 1 large onion, diced; 400 gram free-range pork mince; 1/4 cup white wine or verjuice; 6-8 fresh sage leaves, shredded; 1 teaspoon sea salt and grind of freshly ground black pepper; 300 gram spinach, roughly chopped; 50 gram Parmesan cheese, grated; 500 gram pumpkin, cooked and mashed; 2 fresh lasagne sheets, cut into four; Sauce; 50 gram butter; 2 heaped tbsp flour; 2 cup milk; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 cup white wine; 100 gram Parmesan cheese, grated; 4-5 basil leaves, for garnishing

Cheesy pork, pumpkin and spinach cannelloni

This Nici Wickes cannelloni recipe sings with flavour! The pork pairs well with the sharp Parmesan and the pumpkin provides sweetness. Serve with a simple green salad for a winning weeknight meal

Serves 2

Cook

Ingredients

Filling

3-4 tbsp olive oil

1 large onion, diced

400 gram free-range pork mince

1/4 cup white wine or verjuice

6-8 fresh sage leaves, shredded

1 teaspoon sea salt and grind of freshly ground black pepper

300 gram spinach, roughly chopped

50 gram Parmesan cheese, grated

500 gram pumpkin, cooked and mashed

2 fresh lasagne sheets, cut into four

Sauce

50 gram butter

2 heaped tbsp flour

2 cup milk

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 cup white wine

100 gram Parmesan cheese, grated

4-5 basil leaves, for garnishing

Method

1.Preheat oven to 180°C.

2.Heat the olive oil in a large saucepan over medium heat. Sauté the onion until soft, then add the pork mince and cook until browned (I break it up with a fork as it cooks). Pour in the wine, sage leaves and seasoning, simmering for 5-6 minutes. Add the spinach and cover for 3-4 minutes until the spinach is wilted. Remove from the heat and combine the pork mixture with cheese and mashed pumpkin.

3.For the sauce, add butter to the saucepan and melt over medium heat. Mix in the flour and whisk to form a roux. Add the milk, bay leaf and seasonings, then simmer over a low to medium heat until thickened and is the consistency of smooth custard. Add the wine and half the cheese. Cook until the cheese melts.

4.Pour 1 cup of sauce into a medium-sized ovenproof dish.

5.Assemble the cannelloni by rolling a pasta square around half a cup of filling and placing seam-side down in the prepared dish. Repeat until you have a single layer of tubes to fill the dish. Cover with the remaining sauce and Parmesan cheese.

6.Bake for 40-45 minutes until the top is golden brown and bubbling (cover with foil if the pasta starts to dry out).

7.Garnish with basil leaves and serve with a simple green salad.