LAMB CANNELLONI WITH CREAMY HERB SAUCE

INGREDIENTS

• 105g packet instant cannelloni past

FILLING

• 2 tablespoons olive oil

• 400g minced lamb

• 410g can tomatoes

• 1 tablespoon tomato paste

• 2 tablespoons dry red wine

• 1 tablespoon chopped fresh chives

• 1/4 cup grated fresh parmesan cheese

• 1/4 teaspoon sugar

CREAMY HERB SAUCE

• 300ml carton cream

• 1/4 cup chopped fresh chives

• 1/4 cup chopped fresh parsley

• 1 tablespoon chopped fresh marjoram

• 1/2 cup milk

• 1/2 teaspoon seeded mustard

• 1 tablespoon cornflour

• 2 tablespoons dry white wine

LAMB CANNELLONI WITH CREAMY HERB SAUCE METHOD:

Fill pasta with filling, and place in a single layer in a greased shallow ovenproof dish. Pour sauce over cannelloni, bake, covered, and moderate oven for about 30 minutes until pasta is tender. 

Filling: Heat oil in the pan, add lamb, and cook, stirring, until well browned. Stir in undrained crushed tomatoes, paste, and wine. Bring to boil, simmer, uncovered, for about 5 minutes or until thickened. Stir in chives, cheese, and sugar; cool. 

Creamy Herb Sauce: Heat cream in a pan, add herbs, milk, and mustard, and bring to a boil. Stir in blended cornflour and wine, and stir until the sauce boils and thickens.

Serves 4.

Note: The recipe can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Suitable.

Microwave: Suitable.

 

Also Read: LAMB RAVIOLI WITH MINTEDYOGURT