Rich Tomato Pasta Bake

Nothing speaks to me quite like a wholesome pasta bake on a cold winter’s night. It’s a great standby as a midweek meal and if you double the recipe, you can freeze half for the next week!

Rich Tomato Pasta Bake 1

The name of this dish could be a tad misleading because it is not a vegetarian dish. It is made with lamb mince, although I recently made it with beef mince as well and both are equally delicious, but I found the lamb mince to be richer in flavour.We are truly blessed in New Zealand with the quality of our meat and veggie produce, and lamb is a firm favourite.

Using mostly pantry ingredients, it is an inexpensive meal to prepare and can be thrown together in a matter of minutes before being finished off in the oven. Enjoyed with a side salad, a little goes a long way.

1 – 2 Tbsp oil
500 g minced lamb (or beef)
1 onion, chopped
2 garlic cloves, chopped
250 g pasta shapes
1 x 410 g tin Italian style tomatoes (or add your own herbs to a plain one)
2 eggs
125 g sour cream
75 g Cheddar cheese, grated
fresh Basil leaves to garnish

  1. Preheat the oven to 190°C. Fry the onion for a few minutes until translucent. Add the garlic and minced lamb and fry for a further few minutes until the mince changes colour.
  2. Meanwhile, boil the pasta in plenty of water until just tender and drain.
  3. Drain any fat off the lamb, stir in the tomatoes and pasta (and herbs if adding). Spoon into an ovenproof dish.
  4. Beat together the eggs, sour cream and cheese and pour over the pasta mixture. Bake for about 20 minutes until bubbling and golden. Garnish with fresh basil.
  5. Obviously add salt and freshly ground black pepper if you feel the need, but there is sufficient flavour to enjoy this dish without over seasoning.


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