Candice's Lamb Cannelloni with Mint Pesto

Ingredients

• 1 pound of ground lamb
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 2 tablespoons of olive oil
• ½ cup of white wine
• 1 (15 ounce) can of crushed tomatoes
• 1 (8 ounce) package of cannelloni shells
• 1 (8 ounce) container of ricotta cheese
• 1 cup of grated Parmesan cheese
• 2 tablespoons of chopped fresh mint leaves
• 1 tablespoon of butter
• 1 cup of heavy cream

Directions

1. Preheat the oven to 375 degrees F.
2. In a large skillet, cook the ground lamb, onion, garlic, oregano, salt, and pepper in the olive oil until the meat is browned and the vegetables are softened. Add the white wine and cook until the liquid is reduced by half.
3. Stir in the crushed tomatoes and simmer for 10 minutes. Remove from heat and set aside.
4. Bring a large pot of salted water to a boil. Add the cannelloni shells and cook for 8 minutes. Drain and rinse with cold water.
5. In a large bowl, mix together the ricotta cheese, Parmesan cheese, and chopped mint. Spoon the mixture into the cannelloni shells and set aside.
6. In a medium saucepan, melt the butter. Whisk in the heavy cream and cook until the mixture thickens. Remove from heat and stir in the remaining Parmesan cheese.
7. Spread a layer of the cream sauce in the bottom of a 9x13 inch baking dish. Arrange the stuffed cannelloni shells on top of the sauce. Pour the remaining cream sauce over the cannelloni shells and top with the lamb mixture.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes. Let cool for 10 minutes before serving.

Interesting Facts

• Cannelloni is an Italian dish made with large pasta tubes filled with various ingredients and baked in the oven.
• The word “cannelloni” means “little tubes” in Italian.
• Mint is a popular herb used in Italian cuisine, often used to create flavorful pesto sauces.