Thursday, September 16, 2010

Pork Canneloni

Normally you either have a beef canneloni or a spinach and ricotta one, but deciding on our weekly menu last week I remembered a recipe that I use to make years ago that I actually adapted and used pork mince as it's main ingredient.

I find using pork mince makes it a lighter style canneloni compared to using beef. It was very simple in taste yet full of flavour. And of course like most pasta dishes, this was not only filling but was also very mourish with both kids eating another half serve each.

Pork Canneloni
(Recipe adapted from Weight Watchers Quick Start Cookbook)

Serves: 6
Points per serve: 6

cooking spray
500 grams lean minced pork
1 tablespoon garlic, crushed
1 onion, finely diced
2 slices multigrain/wholemeal bread, made into crumbs
850 mililitres unsweetened tomato juice
1/4 cup chopped fresh parsley
2 teaspoons prepared horseradish
freshly ground black pepper
pinch of salt, to taste
200 grams instant cannelloni tubes
1 teaspoon dried oregano
1 teaspoon dried basil
60 grams grated reduced fat tasty cheese
60 grams grated reduced fat mozzarella cheese

Preheat oven to 180 degrees Celsius.

Spray a nonstick frying pan with cooking spray and cook pork, garlice and half the onion until browned all over and cooked through. Remove from heat and allow to cool slightly. Add breadcrumbs, 1 cup of tomato juice, parsley, horseradish, pepper and salt. Mix well.

Fill a wide nozzle piping bag with pork mixture and fill each canneloni tube. Coat a large casserole dish with cooking spray and arrange stuffed tubes in a flat line.

Using the frying pan or a saucepan sprayed with cooking spray, gently cook remaining onion until translucent. Add remaining tomato juice, oregano, basil and season to taste with salt and pepper. Cook, stirring constantly, until mixture comes to the boil. Pour juice mixture over the stuffed canneloni tubes.

Combine both tasty and mozzarella cheeses in a small bowl and sprinkle evenly over the top of the stuffed canneloni tubes.

Bake in oven for 30 minutes or until cooked through and the cheese is golden and bubbling.


My Restaurants Melbourne said...

great idea with the pork, I usually never venture away from beef

James said...

Really love this dish. Definitely will try this instead of beef next time.