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Spicy lamb pasta bake recipe

Spicy lamb pasta bake recipe

6 ratings

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
  • 20 mins to prepare and 40 mins to cook
  • 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

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest Provence Rose 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

Perfect with:

  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest Provence Rose 75Cl
  • Tesco Finest Valpolicella Ripasso 75Cl

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    If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

    Each serving contains

    • Energy

      3485kj
      832kcal
      42%
    • Fat

      39g 55%
    • Saturates

      17g 87%
    • Sugars

      22g 24%
    • Salt

      1g 16%

    of the reference intake
    Carbohydrate 73.5g Protein 43.9g Fibre 8g

    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.

    See more Easter leftover recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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