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Cannelloni with Pork HT MC 60mins Serves 4 Hot Pork Herbs Pasta Main Course Ingredients 2 tbsp Oil 1 Small Onion, finely chopped 1 Garlic Clove, crushed 350g/12oz Minced Pork 2 Tomatoes, chopped 100g/4oz Parmesan Cheese, grated 1 tbsp Fresh Parsley, chopped 2 tbsp Tomato Purée 1 Egg, lightly beaten Salt and Black Pepper 400g/14oz Cannelloni 25g/1oz Butter 25g/1oz Plain Flour 330ml/11fl.oz. Milk Pinch Nutmeg
Instructions 1. Preheat the oven to 190C, 375F, Gas mark 5 and grease a shallow ovenproof dish. 2. Heat the oil in a large pan, add the onion and garlic and sauté for 5 minutes until soft. Add the pork and brown then stir in the tomatoes, breadcrumbs, half the cheese, parsley, tomato purée, egg, salt and pepper. Cook, stirring for 4 minutes. Allow to cool. 3. Bring a large saucepan of salted water to the boil, add the pasta and cook for 7-8 minutes. 4. Meanwhile, melt the butter in a pan then stir in the flour and cook for 1-2 minutes. Gradually add the milk, stirring all the time, bring to the boil and cook for a few minutes until thickened. Keep warm. 5. Drain the cannelloni then fill each tube with a little of the pork mixture and place side by side in the ovenproof dish. Spoon the sauce over and sprinkle with the remaining Parmesan cheese. Bake in the oven, uncovered, for 25-30 minutes until golden brown.
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