Cannelloni with Pork and Spinach

Ingredients

• 1 1/2 lbs. ground lean pork, cooked
• 1 cup ricotta cheese
• 1 cup spinach leaves, washed and roughly chopped
• 2 eggs
• 1 tablespoon lemon thyme, finely chopped
• 1/2 teaspoon fresh ground black pepper
• 8 -10 fresh lasagna sheets, cooked
• 1 1/2 cups mozzarella cheese, grated

Directions

1. Pre-heat the oven to 350 degrees F.
2. In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well.
3. Place the pork mixture into a piping bag with a large 4 cm plain tube. (or you can use a plastic bag if you do not have a piping bag and cut off one of the corners to squeeze the mixture out of)
4. Bring a pot of water to boil and cook the noodle for 9-10 minutes.
5. Lay the lasagna sheets on flat board and cut sheets into 2 or 3 sections depending upon size.
6. Pipe the pork mixture onto the center of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer.
7. Sprinkle surface with grated mozzarella cheese.
8. Bake in the pre-heated oven for 25-35 minutes. Start out by covering the dish with aluminum foil so the cheese does not brown too quickly. Remove the foil for the last 5-10 minutes of baking.