Lamb and silverbeet cannelloni

Roll up this tubular pasta classic filled with a mouthwatering combination of minced lamb, silver beet, cheese and herbs.

  • 1 hr 10 mins preparation
  • Serves 6
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Lamb and silverbeet cannelloni
  • 2 tablespoon olive oil
  • 1 medium (150g) brown onion, chopped coarsely
  • 2 clove garlic, chopped finely
  • 500 gram minced lamb or beef
  • 2 1/2 teaspoon dried oregano
  • 1/2 bunch (500g) silverbeet (swiss chard)
  • 250 gram feta cheese, crumbled
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup finely shredded fresh mint
  • 500 gram jar of pasta sauce
  • 12 fresh lasagne sheets
  • 1 cup (100g) pizza cheese


Lamb and silver beet cannelloni
  • 1
    Heat half the oil in a large frying pan, add onion and garlic. Cook, stirring, until soft. Add mince and 2 teaspoons of the oregano; stir until cooked through. Remove from pan.
  • 2
    Finely slice silverbeet stems and leaves separately. Heat remaining oil in the same pan, add stems. Cook, stirring, until tender. Add leaves. Cook, stirring, until soft. Remove from heat. Stir in feta, rind, mint and mince mixture. Season with salt and black pepper.
  • 3
    Preheat oven to 180°C (160°C fan-forced). Spread 1/4 cup of pasta sauce into the base of a 30cm x 20cm shallow ovenproof dish.
  • 4
    Cut each lasagne sheet into thirds. Place 1/2 cup of mince mixture along length of each sheet and roll up to form a tube. Arrange filled tubes on the tomato sauce in the dish. Top evenly with remaining pasta sauce.
  • 5
    Sprinkle with pizza cheese. Bake for 45 minutes or until pasta is tender. Serve with side salad, if desired.


Suitable to freeze. Not suitable to microwave.

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