Mushroom and Chili Lamb Gratinata |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a simple, filling weekday supper. You can use any pasta shapes you have; gnocci would be good too. Serve with a green salad. Freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. Ingredients:
11 ounces pasta shells |
1 lb ground lamb |
1 onion, chopped |
5 ounces mushrooms, chopped |
1/2 red chili pepper, deseeded and chopped |
2 teaspoons dried oregano |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
14 ounces pasta sauce |
2/3 cup red wine |
2 ounces black olives |
5 ounces spinach |
2 ounces fresh breadcrumbs |
3 1/2 ounces mozzarella cheese, grated |
2 ounces parmesan cheese, grated |
Directions:
1. Set the oven to 350°F.
2. Cook the pasta in lightly salted boiling water for 10 mins until just tender (it will continue to cook further later).
3. Dry-fry the lamb and onion in a large pan until browned. Add the mushrooms and chili and fry for 3-4 mins then add the oregano and seasoning.
4. Add the tomato sauce, red wine and olives. Bring to the boil then reduce the heat and simmer for 10 minutes.
5. Add the spinach and pasta to the pan and stir gently.
6. Pour into a large baking dish and sprinkle over the last three ingredients.
7. Bake for 15-20 mins until golden and bubbling.
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