Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? This Lamb Cannelloni with Walnut Parmesan Sauce is not just a recipe—it's a gastronomic journey that combines the rich, succulent flavors of ground lamb with the creamy texture of ricotta and the unexpected crunch of walnuts. Imagine impressing your dinner guests with a restaurant-quality dish that looks complicated but is surprisingly easy to prepare. Get ready to elevate your cooking game and create a meal that will have everyone asking, "Who's the chef?"
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 cannelloni tubes
- 1 lb ground lamb
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup walnuts, chopped
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
- In a large skillet, brown the ground lamb over medium-high heat, breaking it into small crumbles. Season with salt and pepper. Cook until the meat is no longer pink and has developed a rich golden color, approximately 8-10 minutes.
- Remove the lamb from heat and let it cool slightly. Mix the cooked lamb with ricotta cheese, half the Parmesan cheese, and half the chopped walnuts in a large mixing bowl. Blend thoroughly to create a smooth filling.
- Carefully stuff each cannelloni tube with the lamb and cheese mixture, using a small spoon or piping bag. Ensure the tubes are filled evenly without overstuffing.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange the stuffed cannelloni tubes in a single layer.
- Pour the remaining marinara sauce over the cannelloni, ensuring each tube is generously covered. Sprinkle the remaining Parmesan cheese and chopped walnuts on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to become golden and slightly crispy.
- Remove from the oven and let rest for 5-7 minutes before serving to allow the sauce to set and flavors to meld.
- Plate the cannelloni, garnish with additional chopped walnuts if desired, and serve hot.
Tips
- Meat Matters: For the most flavorful result, use freshly ground lamb with a bit of fat content to ensure moisture and richness.
- Filling Technique: When stuffing cannelloni tubes, use a piping bag or a small spoon to ensure even distribution without tearing the pasta.
- Cheese Selection: Use high-quality ricotta and freshly grated Parmesan for the most authentic flavor profile.
- Walnut Wisdom: Lightly toast the walnuts before chopping to enhance their nutty flavor and add extra depth to the dish.
- Sauce Coverage: Make sure each cannelloni tube is completely covered with marinara sauce to prevent drying out during baking.
- Resting is Key: Allow the dish to rest for 5-7 minutes after baking to let the flavors meld and the sauce settle.
- Optional Garnish: For an extra touch of elegance, sprinkle some fresh chopped parsley or basil just before serving.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 35g
Protein: 40g
Fat: 45g
Saturated Fat: 18g
Cholesterol: 120mg
