Ingredients
Filling
Sauce
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.
Note
- Serves 2-4.