Week 26: Cannoli with Minced Meat

The Recipe
1 package of fresh lasagna pasta
500g minced beef
250g mushrooms
250g spinach
100g sun-dried tomatoes
2 cloves garlic
200g mozzerella

In a pan brown the minced beef until no longer pink. Add mushrooms, sun-dried tomatoes and garlic and cook for 5 minutes. Add the spinach and cook until wilted. Add half the mozzerella.

Split the pasta into 6-8 pieces, and fill them with the meat sauce like a tortillas. Put in an oven proof dish and pour a bit of boiling water over. Top with the rest of the mozzerella. Put a piece of foil over and cook at 200C for 25 minutes. Remove the foil and cook for another 5 minutes or until the cheese on top has started to brown.

The Verdict
Really boring. Not something I'll bother to make ever again.