Lamb Pasta Bake

Lamb Pasta Bake


11 people made this

I love this lamb dish. I bake it in the oven until the cheese is brown and crispy and then serve it with a salad!

Ann Roe

Serves: 4 

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 250g ground lamb
  • 4 fresh mushrooms, sliced
  • 1 cup dried small pasta shells, cooked
  • 2 cups tomato pasta sauce or passata
  • 1 teaspoon butter
  • 4 teaspoons plain flour
  • 1 cup (250ml) milk
  • 1 egg, beaten
  • 1 cup grated Cheddar cheese

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat oven to 180 degrees C.
  2. Heat the olive oil in a wok over medium heat, add the onion and fry until soft and tender. Stir in the lamb and mushrooms; cook until the meat has browned, stirring occasionally to break up the meat. Pour in the tomato pasta sauce and bring to a simmer. Stir in the cooked pasta, then pour into an ovenproof baking dish.
  3. Melt the butter in a small saucepan over low heat. Pour in the flour and mix well. Pour in the milk, increase the heat to medium and cook until thickened. Stir 1/4 cup of the thickened milk into the egg, about a tablespoon at a time, then pour the egg into the remaining sauce and whisk together. Spread this white sauce over the pasta and sprinkle with cheese.
  4. Bake in preheated oven until browned and crispy, about 30 minutes.

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