Baked lamb and rosemary cannelloni
Simple and affordable lamb cannelloni recipe
Serves
4 - 6
Prep Time
20 mins
Cook Time
40 mins
While cannelloni takes a little more effort than just spooning sauce on cooked pasta, there’s something really nice about the whole process of making it - and it comes out of the oven looking rather impressive! I like the way the top edges of the pasta go crunchy and golden while the underside is soft and creamy. I’ve used crème fraîche instead of fussing around with cheese sauce – it’s readily available in the soft cheese section at the supermarket.
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ShareIngredients
800g Quality Mark lamb mince
1 onion
finely chopped2 garlic cloves
crushed2 cans chopped tomatoes in juice
1 cup chicken stock
¼ tsp cayenne pepper
1 tsp dried oregano
1 Tbsp chopped fresh rosemary
2 cups spinach
chopped¾ cup mint leaves
roughly chopped1 pottle crème fraîche
6 lasagne sheets
1 cup grated Mozzarella cheesei
Method
Preheat the oven to 180ºC.
Heat a dash of oil in a large saucepan on very high heat. Add the lamb in two batches to brown, breaking up any lumps. Set aside in a bowl.
Reduce the heat to medium and add another dash of oil to the pan. Add the onion and garlic and cook until the onion is soft.
Drain the fat from the mince, and add the meat back into the pan along with the tomatoes, stock, cayenne pepper, oregano, rosemary and spinach. Simmer until reduced to a thicker sauce. Stir through half the mint, taste and season with salt and pepper.
Spread ⅓ of the crème fraîche into the bottom of a baking dish.
Spoon some of the meat sauce on to the edge of a lasagne sheet and roll it up.
Place the roll seam side-down in the dish. Repeat until the mixture is used up.
Pour the remaining crème fraîche over the cannelloni, sprinkle with cheese and bake in the oven for 30 minutes.
To serve, sprinkle with the rest of the mint leaves.
Serve with a crisp seasonal salad with vinaigrette.
For the vinaigrette: Combine 1 part red wine vinegar with 3 parts olive oil and 1 teaspoon Dijon mustard. Whisk or shake well and season with salt and pepper. It’s zingy and delicious!
Nutrition Information per Serving (445g)
This nutrition analysis is based on 6 serves and doesn't include the salad and vinaigrettte.
