“This is a very rich dish. Often, I find it's best served as a small appetizer rather than an entree because of the meat and cheese filling.” - by Dice
Ingredients
Adjust Servings
Original recipe yields 12 cannelloni
Directions
- Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
- Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
- Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 490 cal
- 24%
- Fat
- 33 g
- 51%
- Carbs
- 29.5 g
- 10%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Yum! I made this for a dinner party and everybody was just raving. The cannelloni is incredibly rich, but coupled with the mint pesto, it is just perfect. Will definitely file this one away for anoth..." See moreer special occassion!"
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