Baked Lamb & Spinach Manicotti Bundles
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ⅔ tablespoons extra-virgin olive oil
  • 1 tsp dried rosemary
  • ½ tbsp dried oregano
  • Salt and freshly ground black pepper
  • ½ onion (finely chopped)
  • 3 baby carrots (finely chopped)
  • 2 large cloves garlic (finely chopped)
  • 2 tbsp tomato paste
  • ¾ cups chicken stock
  • ¼ cup white wine
  • 1 lb lamb chops (deboned and cut into small pieces)
  • 2 tbsp parsley
  • 10 oz chopped spinach (defrosted and drained)
  • 1 cup fresh ricotta cheese
  • ½ lb wavy edge lasagna noodles (cooked al dente)
  • ½ red bell pepper (thinly sliced)
  • ½ cup shredded or freshly grated mozzarella cheese
  1. Preheat the oven to 350F. Heat a large saucepan over medium-high heat.
  2. Add the onion, carrots and garlic and season with rosemary, oregano, salt and pepper. Sauté the veggies until soft (about 5 minutes).
  3. Add the tomato paste, chicken stock and white wine to the mixture to deglazed the pan. Cook down the liquid until a sauce has formed (about 3-5 minutes). Turn off heat and set aside.
  4. Heat another pan with the olive oil over medium-high heat.
  5. Add the lamb, season with parsley and sauté until partially cooked (about 5 minutes).
  6. Reduce heat to medium and mix in the spinach and ricotta cheese thoroughly.
  7. Lay out the noodles and spoon about ½ cup of the lamb mixture to each and roll into bundles.
  8. Place the bundles into two well greased casserole dishes and cover with the tomato sauce.
  9. Top with mozzarella cheese and bell peppers.
  10. Bake at 350F until cheese is melted and bundles are cooked through (about 10-15 minutes)
Recipe by Savour the Senses at