Baked Lamb & Spinach Manicotti Bundles + Awards!
While continuing my quest for unique Italian meals that aren’t pasta dishes, I came across an article in Clean Eating magazine on ways to make hearty Italian food a bit healthier. Although I didn’t take their advice on using fish instead of red meat, I did take their advice on using low-fat dairy products and whole wheat pasta. For this recipe I was sure to add lots of spinach for added nutrients.
I know that this dish uses pasta, but it uses it in a unique way which makes it more than “just another pasta dish”. The individual bundles make it easy to serve and give it a great presentation. The lamb gives the bundles a unique flavor which lets you get away from the classic meat sauce. The spinach compliments the lamb perfectly and the cheesy topping really pulls this dish together. This recipe is perfect when you need a hearty, filling meal. It also goes great with a nice loaf of garlic bread.
Baked Lamb & Spinach Manicotti Bundles
- 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
- 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)
Also, I want to pass on a few awards that I have been given in the last few months. I want to apologize for not reposting about these awards sooner, the past few months have been so hectic! Now I would like to thank the awesome bloggers who gave me the rewards and pass them on to my favorite foodies that you should follow. A big thanks to In the Land of Spice, Free Spirit Eater, Dinners, Dishes & Desserts, and Simple Quintessential Cuisine for theses awards! If you haven’t yet, you should check them out.
Also, to accept these awards I am supposed to tell you seven things about myself.
- I am graduating this fall with an advertising degree.
- I got accepted to Johnson & Wales for culinary school.
- I love to snowboard.
- I love to rock climb.
- I just learned to surf.
- I am Buddhist.
- I can’t get get enough Mexican food.
Now I would like to pass them onto:
Saucy Dipper – Amazing sauce and dip recipes (you know how much I love sauces)
The Year In Food– Stunning food photography & great seasonal food information
Gina’s Skinny Recipes– Unique recipes with great photography
Constructive Deconstruction– Unique deconstructed dishes that are very creative
Cinnamon, Spicy & Everything Nice– One of the first blogs I follow that has really inspired me
For the Love of Cooking– Another one of the first blogs to really inspire me
Cooking With Michele– My mom- the reason for my love of food and inspiration to cook- & her blog
You are more than welcome to take all of these awards or pick the ones that you like. Keep up the good work! =)
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