Instructions: Cook the spinach following the packet instructions and drain well.

Heat the oil in a large frying pan and fry the ground pork for 4-5 minutes.

Add the pine nuts and the drained spinach and mix well. Remove from the heat.

In a small bowl, beat the ricotta cheese until smooth, and season. Stir the cheese into the spinach and pork.

Place 1-2 tablespoons of filling into the centre of a lasagne sheet, spread evenly to about 1cm (1/2") from the edge, then roll up from the narrow end to form a tube. Repeat with the rest of the lasagne, then leave to one side until the sauce is ready.

In a jug, whisk the cheese sauce and milk together until smooth. Pour a little sauce into the bottom of a large ovenproof dish, place the cannelloni on top then pour over the remaining sauce.

Sprinkle over the grated Parmesan cheese and place in a preheated oven 180 C, 350 F, gas mark 4 for 20-25 minutes or until thoroughly cooked, there is no pink meat remaining and the top is golden brown.

NOTES : Instead of using cannelloni tubes, this pasta dish is made with sheets of lasagne which are less fiddly to fill. The result is a delicious supper dish, ideal to serve with ciabatta bread and a green salad.

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