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Baked Lamb & Rosemary Cannelloni

Simple and Affordable Lamb Cannelloni Recipe

4 - 6

Serves

20 mins

Prep Time

40 mins

Cook Time

Beef + Lamb New Zealand

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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Lamb,

Mince,

Money Saving,

Family Favourites,

Everyday,

Dinner,

Lunch,

Pasta,

National Lamb Day,

Ingredients

Filling

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Quality Mark lamb mince

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1 onion

finely chopped

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2 garlic cloves

crushed

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2 cans chopped tomatoes in juice

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1 cup chicken stock

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¼ tsp cayenne pepper

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1 tsp dried oregano

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1 tbsp chopped fresh rosemary

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2 cups spinach

chopped

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¾ cup fresh mint leaves

roughly chopped

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crème fraîche

Cannelloni

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4 lasagne sheets

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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 over a 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.

More info

Nutrition Information per Serving (422g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2157kJ

Protein

38.2g

Total Fat

33g

Saturated Fat

17g

Carbs

15.1g

Sugars

6.3g

Sodium

11.5mg

Iron*

4.4mg

* Percentage of recommended daily intake (Aust/NZ)

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