Créé avec l’IA
Lamb and Spinach Stuffed Cannelloni
75 min 622 kcal par portion Moyen
Ingrédients
4 Portions
- ground lamb400 g
- fresh spinach250 g
- cannelloni tubes12 pieces
- tomato sauce500 ml
- onion1 medium (about 110g)
- garlic cloves2 cloves (about 6g)
- olive oil2 tbsp (about 28ml)
- ricotta cheese200 g
- Parmigiano Reggiano50 g
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 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
Add the minced garlic and cook for another 1 minute until fragrant.
- 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
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
In a large bowl, combine the lamb and spinach mixture with the ricotta cheese and half of the grated Parmigiano Reggiano. Mix well.
- 7
Fill each cannelloni tube with the lamb, spinach, and ricotta mixture using a piping bag or small spoon.
- 8
Spread a thin layer of tomato sauce on the bottom of a baking dish.
- 9
