Ingredients (serves 3-4):
- 450g of lamb mince
- 1 onion – finely chopped
- 2 garlic cloves – finely sliced
- 2 tablespoons of tomato purée
- 1 teaspoon of cinnamon
- A dash of ground nutmeg
- 1 teaspoon of dried parsley
- 1 teaspoon of dried mint
- 12 cannelloni pasta tubes
- 125g of ricotta
- 125g of Greek-style yoghurt
- 4 eggs
- Salt and pepper to taste
Pre-heat the oven to around 200 degrees C.
Heat some olive oil in a pan and fry off the lamb, garlic and onions until the mince has browned off. Add the tomato puree, cinnamon and nutmeg and stir for a minute or so. Then add the parsley and mint and stir for a further couple of minutes on a low temperature. Remove the pan from the heat and allow to cool for a couple of minutes.
Take one cannelloni tube at a time and stuff with the lamb mixture. It’s up to you how much lamb you want in each pasta tube, but I wanted them quite well packed. Repeat that process until all of the lamb is used up. I found that the best technique was to hold a wooden spatula with one hand and run the cannelloni through the lamb mixture and press it again the spatula, which seemed to force the mixture into the pasta.
Lay out each cannelloni into an oven dish. Try to keep the cannelloni on one layer rather than stacking them up as this prevents them from cooking evenly and also means not all of your cannelloni will be covered in the sauce.
To make the sauce, mix together the ricotta, eggs and yoghurt then season to taste. Pour the sauce over the top of the filled cannelloni and bake in the oven for 15-20 minutes or until the topping is bubbling and golden brown.
Serve up straight away with salad or fries. Enjoy!
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