Lamb Mince and Courgette Pasta Bake
Ingredients
- 400 g lamb mince
- 300 g penne pasta
- 1 courgette
- 400 g chopped tomatoes
- 1 onion
- 1 tsp ground cinnamon
- 120 g mature cheddar
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 698 kcal
- Protein
- 37.2 g
- Carbohydrate
- 60.5 g
- of which sugars
- 8.2 g
- Fat
- 33.4 g
- of which saturates
- 15.8 g
- Fibre
- 4.8 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the penne for 2 minutes less than packet instructions, then drain.
- 2
Finely chop the onion and dice the courgette. Heat the oil in a large pan and fry the onion for 5 minutes until soft.
- 3
Add the lamb mince and brown, breaking it up. Stir in the courgette and cinnamon and cook for 2 minutes.
- 4
Add the chopped tomatoes, season lightly and simmer for 8 minutes until the sauce thickens.
- 5
Stir the pasta into the lamb sauce and tip into an ovenproof dish. Scatter over the cheddar and bake for 20 minutes until golden and bubbling.
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