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Spicy lamb pasta bake recipe

Spicy lamb pasta bake

Created by The Tesco Recipes team

This pasta bake takes its inspiration from Turkish manti – lamb or beef mince dumplings topped with a rich tomato sauce and yogurt. Try making this recipe to use up any Easter leftovers you may have.

See method
  • Serves 4
  • Takes 1 hr
  • 832 calories / serving

    Ingredients

    • 2 tbsp olive oil​
    • 1 onion, finely chopped​
    • 2 small aubergines
    • 2 garlic cloves, crushed
    • 2 tsp dried mint
    • 1 tsp sumac
    • 1 red chilli, finely chopped or ½ tsp dried chilli flakes
    • 3 tbsp pine nuts, optional
    • 2 x 400g cans chopped tomatoes
    • 1 tsp sugar
    • 300g penne
    • 200-250g leftover lamb shoulder, shredded

    For the topping

    • 500g Greek-style yoghurt
    • 3 medium egg yolks
    • 60g Parmesan, finely grated
    • green salad to serve, optional

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    Each serving contains

    Energy
    3485kJ 832.0kcal
    42%
    Fat
    39g
    high55%
    Saturates
    17g
    high87%
    Salt
    0.9g
    low16%
    Sugars
    22g
    low24%

    of the Reference intake

    Carbohydrate 73.5gProtein 43.9gFibre 8.0g

    Method

    1. Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large frying or saute pan over a medium-high heat. Fry the onion and aubergine with some salt for 5-6 minutes, stirring often, until softening. Add the garlic, mint, sumac, chilli and pine nuts, turn the heat down to medium, and fry for a further couple of minutes, until fragrant.
    2. Add the chopped tomatoes and sugar, bring to a simmer and cook for 4-5 minutes until thickened into a rich sauce. Season well.
    3. Meanwhile, cook the pasta for 3 minutes less than pack instructions, then drain. Mix the pasta and lamb through the sauce, check the seasoning, then transfer to a large baking dish.
    4. Mix the yoghurt with the egg yolks and 2/3 of the parmesan, then season well. Spread it in a thin layer all over the pasta, then scatter over the remaining parmesan. Put the dish on a baking tray and bake in the oven for 20 minutes, until the top is golden and bubbling. Flash it under the grill if you’d like it to be a darker gold colour. Once cooked, serve with a green salad.

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