You can’t beat an all-round pleaser like a pasta bake for an easy dinner or lunch.
Ingredients
- 1 teaspoon olive oil
- 1 brown onion, coarsely chopped
- 1 garlic clove, finely chopped
- 500g lean lamb mince
- 2 teaspoons ground cumin
- 250ml (1 cup) canned diced tomatoes
- 150g baby spinach leaves
- 200g dried bow tie pasta
- 700g Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- 100g feta, crumbled
- 20g (1/4 cup) shredded parmesan
- 1 tablespoon pine nuts
- 1/4 cup fresh mint leaves
Method
- Step 1Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Add the cumin and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.
- Step 2Meanwhile, reserve 40g (1 cup) of the spinach. Place the remaining spinach in a large colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin in the last 3 minutes of cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan.
- Step 3Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.
- Step 4Transfer the mixture to a 2L (8-cup) capacity baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden. Top with the reserved spinach and the mint to serve.
Nutrition
2410 kj
Energy
21g
Fat Total
9.5g
Saturated Fat
7.5g
Fibre
45g
Protein
52g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For a different flavour, swap the ground cumin, feta and fresh mint leaves for dried oregano, fresh ricotta and fresh basil leaves.
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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