About this recipe:This is a minced lamb and pasta bake tossed in pasta sauce, then covered in a white sauce and Cheddar cheese. I bake it in the oven until the cheese is brown and crispy, and then serve it with a salad!
2 tablespoons olive oil
1 medium onion, finely chopped
250g minced lamb
4 fresh mushrooms, sliced
100g dried small pasta shells, cooked according to pkg. directions
1 500g jar pasta sauce
1 teaspoon butter
4 teaspoons plain flour
1 egg, beaten
125g grated Cheddar cheese
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
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 pasta sauce and bring to a simmer. Stir in the cooked pasta, then pour into a baking dish.
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 4 tbsp of the thickened milk into the egg, about a tablespoon at a time to temper the egg, then pour the egg into the remaining sauce and whisk together. Spread this white sauce over the pasta and sprinkle with cheese.
Bake in preheated oven until browned and crispy, about 30 minutes.
Not bad, though I also had an issue with the white sauce - I cheated in the end and used packet mix! Still, a nice recipe and one that could be tweaked to use any type of mince. I made mine with onion and garlic past sauce, which gave it a lovely flavour. Will definitely use again! - 10 Aug 2013