If you have read my previous posts, you’ll probably have a sense that I am pretty comfortable with easy and quick.   This is one of those recipes too.  I bought pre-prepared lasagne sheets and used a can of Italian chopped tomatoes for the ‘pasta sauce’.  This doesn’t take much time to put together, is tasty and allows you to spend more time watching a movie, sharing a glass of wine, or going for a walk (yes, that’s right, the last option is the one we all do).

Serves 6.   Turn on oven to around 180C.

• 500g Pork mince
• 150g Ricotta Cheese
• 100 g baby Spinach roughly chopped
• 2 eggs
• 1 tbsp mixed herbs
• 1/2 tsp black pepper
• Lasagne Sheets (one packet)
• 400g can tinned Italian diced tomatoes
• 2 teaspoons pesto
• 2 teaspoons tomato paste
• 1 1/2 cups grated mozzarella

• Combine pork, ricotta, spinach, eggs, mixed herbs and pepper in a large bowl. Mix until well combined.
• Take lasagna sheets and cut into 2 or 3 sections depending on the size of your lasagna sheet.
• Spoon the pork mixture onto the centre of each sheet of lasagna, then roll the sheet to enclose the filling. Brush each edge with milk to seal the join.
• Mix canned tomatoes, pesto and tomato paste in a small bowl (to save dishes perhaps the one you already mixed the pork in – I would)
• Put a tablespoon or so of the tomato mixture into the bottom of the dish you are going to bake the cannelloni in.
• Place each roll, seal side down in a baking dish in a single layer.
• Pour the tomato mixture over the cannelloni and sprinkle the top with the grated cheese.
• Bake in the oven for 25-30 minutes until the cheese is bubbling.
• Serve warm with salad or vegetables.   We had fresh lettuce from the garden (first of the season – and it is Very Good), with some sliced red pepper, finely chopped chives and shredded fresh basil leaves, finished with a bit of raspberry vinegar and olive oil.