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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
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

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