Lamb and Spinach Stuffed Cannelloni

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

3. 3

   Add the minced garlic and cook for another 1 minute until fragrant.

4. 4

   Add the ground lamb to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Season with salt and black pepper to taste.

5. 5

   Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let the mixture cool slightly.

6. 6

   In a large bowl, combine the lamb and spinach mixture with the ricotta cheese and half of the grated Parmigiano Reggiano. Mix well.

7. 7

   Fill each cannelloni tube with the lamb, spinach, and ricotta mixture using a piping bag or small spoon.

8. 8

   Spread a thin layer of tomato sauce on the bottom of a baking dish.

9. 9

   Arrange the filled cannelloni tubes in a single layer in the baking dish.

10. 10

    Pour the remaining tomato sauce evenly over the cannelloni.

11. 11

    Drizzle the remaining tablespoon of olive oil over the top and sprinkle with the rest of the Parmigiano Reggiano.

12. 12

    Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbling.

13. 13

    Let the cannelloni rest for 5 minutes before serving. Enjoy your Lamb and Spinach Stuffed Cannelloni!