Cheesy lamb bolognese cannelloni pasta bake
Cheesy pasta bake
Recipe by: Goody Kitchen
Set a large saucepan with the oil over a medium-high heat. Cook the mince, breaking up with a wooden spoon, for 5-6 minutes until the mince starts to brown.
Add the onion, garlic, carrot, zucchini and celery. Cook for 10 minutes until the liquid from the vegetables evaporates and the mixture starts to fry again.
Stir in the tomatoes, 200ml water and bring to a boil. Reduce the heat to low then simmer for 20-25 minutes until the sauce thickens. Stir in the peas then cool slightly while you prepare the pasta.
Mix the ricotta and lemon zest. Season then use the mixture to fill the cannelloni tubes – we used a piping bag.
Spoon half the Bolognese into a large baking dish. Arrange the cannelloni in a single layer, then top with the rest of the Bolognese. Scatter with the parmesan and bake for 30-35 minutes, or until the top is golden brown and bubbling. Cool slightly before serving.
Italian, Napolitana, Pasta