Lamb and sausage pasta bake

    Lamb and sausage pasta bake

    (4)
    15saves
    1hr


    8 people made this

    About this recipe: A delicious pasta bake with minced lamb and Italian sausage.

    Ingredients
    Serves: 8 

    • 225g rigatoni
    • 225g Italian sausage, casings removed and chopped
    • 225g minced lamb
    • 1 clove garlic, chopped
    • 1L passata
    • 225g provolone cheese, sliced
    • 2 teaspoons dried Italian herbs
    • 1 pinch crushed red chilli, or to taste
    • 225g mozzarella cheese, sliced
    • 60g grated Parmigiano-Reggiano cheese

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat an oven to 180 C / Gas 4. Lightly oil a 1.5L baking dish.
    2. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the rigatoni and return to the boil. Stirring occasionally, boil until the pasta cooked is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; pour into the prepared baking dish.
    3. Place a frying pan over medium heat; crumble the sausage and lamb into the hot pan. Breaking the meat into small pieces with a wooden spoon, cook and stir the mixture until completely browned, 7 to 10 minutes. Stir in the garlic and cook another 2 to 3 minutes. Drain the fat from the pan.
    4. Pour about half of the passata over the pasta, then layer with the provolone slices and the meat mixture. Season with the Italian herbs and crushed red chilli; top with the mozzarella cheese and the remaining passata. Sprinkle the Parmigiano-Reggiano cheese over the top of the dish.
    5. Bake in the preheated oven until hot and bubbly, 25 to 35 minutes.

    Note

    If you can't find provolone, try Beaufort or Gruyère.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    5

    This was really good. My husband and I both loved it, and I didn't change a thing other than not using red pepper. I do think it would be better to add the Italian seasoning to the meat while cooking next time, but otherwise I will keep things the same  -  24 Jun 2009  (Review from Allrecipes US | Canada)

    by
    5

    This turned out ok but it was kind of a waste of ground lamb (you couldn't taste that it was lamb at all. Next time, I'll stick with ground beef). The only changes I made were to stir the Italian seasoning and red pepper flakes into the meat mixture, and I also added a little ricotta cheese that needed using up. This was a quick and hearty meal on a chilly evening. Thanks!  -  29 Apr 2009  (Review from Allrecipes US | Canada)

    by
    1

    This was a good ziti recipe. We had some ground lamb given to us by a friend and I couldn't figure out what to do with it. Since this ziti recipe was similar to my own, I figured I'd give it a shot. My husband and kids enjoyed this.  -  24 Aug 2013  (Review from Allrecipes US | Canada)

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