About this recipe:A delicious pasta bake with minced lamb and Italian sausage.
225g Italian sausage, casings removed and chopped
225g minced lamb
1 clove garlic, chopped
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
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat an oven to 180 C / Gas 4. Lightly oil a 1.5L baking dish.
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.
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.
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.
Bake in the preheated oven until hot and bubbly, 25 to 35 minutes.
If you can't find provolone, try Beaufort or Gruyère.