Cannelloni

Ingredients

• 6lasagne sheets
• 1 tbspneutral oil
• 1red onion
• 1 clovegarlic
• 150 gfresh spinach
• 400 gpork mince or chicken mince
• 1 tbspmargarine, for frying
• 100 greduced-fat spreadable cheese
• 1 tbspfinely chopped fresh thyme
• 0.5 tsppepper
• 1 tspsalt
• 2 tbspgrated Parmesan

Instructions

1. 1

   Cook the sheets

   Boil the lasagne sheets in salted water for about 5 minutes. Cover a baking tray with cling film and brush it with the neutral oil. Lift the sheets from the pan and lay them on the tray.

2. 2

   Prepare the vegetables

   Cut the red onion into thin wedges and finely chop the garlic. Rinse the spinach.

3. 3

   Cook the filling

   Fry the mince in two batches in a frying pan with the margarine. Remove it from the pan, then fry the red onion and garlic. Add the spinach, spreadable cheese and chopped thyme, and stir well. Return the mince to the pan and season with salt and pepper.

4. 4

   Fill and bake

   Arrange the filling in a strip along each lasagne sheet and roll them up. Put the rolls in an ovenproof dish, sprinkle with Parmesan and bake at 225°C for about 10 minutes.

What are cannelloni?

Cannelloni are Italian pasta tubes traditionally filled and baked. This version takes the same filled-pasta idea and uses softened lasagne sheets rolled around the filling instead.

The meat, spinach and spreadable cheese make a savoury, cohesive centre, while Parmesan gives the rolls a salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 32g protein, 22g carbs, 16g fat.

The lasagne sheets supply most of the carbohydrates, while the mince contributes much of the protein and the margarine, meat and cheeses contribute fat. Pair a serving with vegetables or salad for a more varied plate.

Choosing the filling

Meat: Pork mince is the stated option, while chicken mince can be used instead. Fry it in two batches so it has room to cook in the pan.

Cheese: Reduced-fat spreadable cheese helps bind the spinach and meat into a filling that is easier to roll.

Handling the lasagne sheets

Cook the sheets for about 5 minutes, then lift them out carefully so they stay intact. Oiling the cling-film-covered tray helps keep the sheets from sticking while you prepare the filling.

Getting the filling right

Cook the onion and garlic before adding the spinach, spreadable cheese and thyme, then stir the mince back in. Season the mixture with salt and pepper before rolling, so the flavour is distributed throughout.

Rolling and baking

Lay the filling in a strip rather than spreading it to the edges; this makes the sheets easier to roll. Place each roll in the ovenproof dish and finish with Parmesan.

Bake at 225°C for about 10 minutes. The recipe gives this bake time but does not specify a separate oven-preheating step.

What to serve alongside

A green salad or simply cooked vegetables make a fresh contrast to the baked pasta and cheesy filling. Serve the rolls straight from the oven while the topping is warm.

Recipe notes & tips

• Keep the lasagne sheets in a single layer on the oiled tray while you make the filling.
• Fry the mince in two batches as directed rather than crowding the pan.
• Rinse the spinach before adding it to the pan.
• Finely chop the thyme so it mixes evenly through the filling.
• Roll the sheets while they are still pliable after boiling.

Variations

• Use chicken mince: Swap it for the pork mince as an alternative given in the recipe.
• Add extra herbs: Use a little more fresh thyme for a stronger herbal flavour.
• Change the topping: Adjust the amount of grated Parmesan to suit your taste.
• Serve with greens: Add a side salad or cooked vegetables alongside the rolls.

Common mistakes to avoid

• Overcooking the sheets: Boil them for about 5 minutes so they remain manageable for rolling.
• Breaking the sheets: Lift them carefully from the water and lay them flat on the prepared tray.
• Crowding the mince: Fry it in two batches as the recipe directs.
• Adding the meat too early: Cook the onion, garlic, spinach, cheese and thyme first, then return the mince to the pan.
• Overfilling the sheets: Use a strip of filling that leaves enough room to roll each sheet.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an ovenproof dish until hot throughout; add a splash of water if the pasta seems dry.

Frequently asked questions