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Baked Lamb & Spinach Manicotti Bundles

5 from 1 vote
Servings 4

Ingredients
  

  • 2/3 tablespoons extra-virgin olive oil
  • 1 tsp dried rosemary
  • 1/2 tbsp dried oregano
  • Salt and freshly ground black pepper
  • 1/2 onion finely chopped
  • 3 baby carrots finely chopped
  • 2 large cloves garlic finely chopped
  • 2 tbsp tomato paste
  • 3/4 cups chicken stock
  • 1/4 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
  • 1/2 lb wavy edge lasagna noodles cooked al dente
  • 1/2 red bell pepper thinly sliced
  • 1/2 cup shredded or freshly grated mozzarella cheese

Instructions
 

  • Preheat the oven to 350F. Heat a large saucepan over medium-high heat.
  • Add the onion, carrots and garlic and season with rosemary, oregano, salt and pepper. Sauté the veggies until soft (about 5 minutes).
  • 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.
  • Heat another pan with the olive oil over medium-high heat.
  • Add the lamb, season with parsley and sauté until partially cooked (about 5 minutes).
  • Reduce heat to medium and mix in the spinach and ricotta cheese thoroughly.
  • Lay out the noodles and spoon about 1/2 cup of the lamb mixture to each and roll into bundles.
  • Place the bundles into two well greased casserole dishes and cover with the tomato sauce.
  • Top with mozzarella cheese and bell peppers.
  • Bake at 350F until cheese is melted and bundles are cooked through (about 10-15 minutes)