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)
125 g sour cream
75 g Cheddar cheese, grated
fresh Basil leaves to garnish
- 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.
- Meanwhile, boil the pasta in plenty of water until just tender and drain.
- Drain any fat off the lamb, stir in the tomatoes and pasta (and herbs if adding). Spoon into an ovenproof dish.
- 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.
- 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.