Baked Lamb & Rosemary Cannelloni
Simple and Affordable Lamb Cannelloni Recipe
4 - 6
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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National Lamb Day,
Quality Mark lamb mince
2 cloves garlic cloves
2 cans chopped tomatoes in juice
1 cup chicken stock
¼ tsp cayenne pepper
1 tsp dried oregano
1 tablespoon fresh rosemary
2 cups spinach
¾ cup fresh mint
4 lasagne sheets
1 cup mozzarella cheese
Can also be parmesan, cheddar, or a mixture
Preheat the oven to 180oC.
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.
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.
Nutrition Information per Serving (422g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)