Everyday recipes
Baked herb crusted lamb pasta
Serving size: Serves 8
Cooking time: More than 1 hour
Course: MainFavourite flavours: Lamb,
Pasta
For more pasta recipes, see this week's Woman's Day (on sale March 8, 2010).
INGREDIENTS
375g shell pasta
¼ cup olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
500g lamb mince
400g can diced tomatoes
½ cup roughly chopped parsley
100g feta, crumbled
80g chopped baby spinach
TOPPING
2 cups fresh breadcrumbs
¾ cup grated parmesan
¼ cup chopped parsley
2 teaspoons grated lemon zest
METHOD
- Preheat oven to moderate, 180°C.
- Cook pasta in a large saucepan of boiling water, following packet instructions. Drain and return to pan.
- Meanwhile, heat oil in large saucepan on high. Saute onion and garlic for 1-2 minutes, until tender.
- Add mince and brown well for 4-5 minutes, breaking up lumps with a spoon as it cooks. Pour in tomatoes and stir half the parsley through. Simmer, uncovered, for 20-25 minutes, until slightly thickened. Season to taste.
- Toss mince mixture through pasta with feta and spinach. Spoon into a 10-cup casserole dish.
- TOPPING. Combine all ingredients. Season to taste. Sprinkle over pasta.
- Bake for 10-15 minutes, until golden and crisp.
Top tip- Leftover cooked pasta is perfect for this dish.
- For a more rustic version, roughly break up bread and use in place of breadcrumbs.
