Lamb, Spinach & Cottage Cheese Cannelloni
Serves 4-6
Time 1 hour
Ingredients
1 packet cannelloni
Sauce
½ brown onion, diced
1 clove garlic
3 tbsp extra virgin olive oil
Salt & pepper
1 stem basil
500ml red wine
400ml passata
1 tbsp butter
Filling
2 tbsp extra virgin olive oil
½ brown onion, diced
1 clove garlic, diced
1 red chilli, chopped
1 stem basil
Salt & pepper
400g lamb mince
1 kg baby spinach, blanched and liquid squeezed out, roughly chopped
200g cottage cheese
1 bunch basil, roughly chopped
1 bunch parsley, roughly chopped
Salt & pepper
½ cup mozzarella
½ cup mozzarella, for topping
Method
Preheat your oven to 180C fan-forced.
Sweat down onion, garlic and extra virgin olive oil in a hot frypan over medium heat. Add salt, pepper, basil, red wine, passata and butter. Allow to simmer while you prepare the filling.
Add oil, onion, garlic and chilli to a hot pan over medium heat. Sweat for 2-3 minutes or until the onions begin to soften. Add basil leaves, salt, pepper and lamb. Use the back of a wooden spoon to break up the lamb as it cooks. Allow to cool.
Mix cottage cheese, chopped spinach, basil, parsley, salt, pepper and mozzarella cheese together in a bow. Add the cooled lamb mixture to the cheese and stir through. Place the lamb and cheese mixture in a piping bag. Pipe into cannelloni shells, and place in a baking tray. Pour the sauce over the cannelloni and top with mozzarella cheese. Bake for 30-45 minutes or until the cannelloni is soft.