Baked lamb and rosemary cannelloni
Simple and affordable lamb cannelloni recipe
4 - 6
Serves
20 mins
Prep Time
40 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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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Ingredients
Filling
800g Quality Mark lamb mince
1 onion
finely chopped
2 garlic cloves
crushed
2 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
chopped
¾ cup mint leaves
roughly chopped
1 pottle crème fraîche
Cannelloni
6 lasagne sheets
1 cup grated Mozzarella cheese
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Method
Lamb Mince
Cannelloni
To Serve
1
Preheat the oven to 180ºC.
2
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.
3
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.
4
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.
Nutrition Information per Serving (445g)
This nutrition analysis is based on 6 serves and doesn't include the salad and vinaigrettte.
Energy
2391kJ (571 kcal)
Protein
38.1g
Total Fat
38.6g
Saturated Fat
19.2g
Carbs
16.7g
Dietary Fibre
4.7g
Sodium
389mg
Iron
3.7mg
Zinc
4.8mg
Vitamin B12
1.9µg
