Lamb and Feta Cannelloni
Preheat oven to 180°C. Lightly grease a 5cm deep, 25x30cm (base) ovenproof baking dish. Spray the base of a saucepan with oil and heat.
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Cooking tools:
- Oven
- Baking dish
- Stove
- Saucepan
- Mixing bowl
- Spoon
- Measuring spoon
Ingredients
- San Remo Reg Cannelloni 250g
- Freshly ground black pepper
- 100g pumpkin, peeled and grated
- 350g lamb mince
- 250g frozen spinach, thawed and excess liquid removed
- ½ cup reduced-fat feta cheese
- 3 tsp Moroccan seasoning
- 100g cheddar cheese
- 3 cups San Remo Tomato Onion and Garlic Pasta Sauce
- 2 cloves garlic, crushed
- 1 medium onion, peeled and diced
- Oil spray
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