Stranger Foods

ItalianLamb & chilli gratinata

Serves 4 | Prep 10 mins | Cook 25 mins

Good, inexpensive midweek dish. You could exchange the passata for a tin of tomatoes and a tablespoon of tomato puree, if you like. Gluten-free: use gluten-free pasta, stock cube and breadcrumbs.

Source: Nosh: Quick & Easy

Ingredients

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Imperial

x0.5

2 mugs penne pasta
1 tbsp olive oil
1 onion, chopped
500 g lamb mince
2 cloves garlic, finely chopped
150 g mushrooms, sliced
½ red chilli, deseeded and chopped
1x 500 g jar of passata
½ mug water
1 lamb stock cube
75 g olives
100 g fresh spinach, roughly chopped
2 slices wholemeal break, made into breadcrumbs
200 g mozzarella cheese

Instructions

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Preheat the oven to 180°C/gas 6. Grease a large casserole dish.
Cook the pasta. Drain, return to the pan and set to one side.
Meanwhile, heat the oil in a large frying pan or wok and fry the onions until they begin to soften.
Add the mince to the pan and fry until it is no longer pink.
Add the garlic, mushrooms, chilli, passata, water and stock, bring to the boil and simmer for . Season well with salt and pepper.
Add the olives, spinach and pasta to the pan and mix together. Pour into the casserole dish.
Sprinkle the breadcrumbs over the top and then distribute the mozzarella over the top.
Place in the oven for or until the top is nicely browned.

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