Lamb & veggie tortiglioni with tomato & thyme
Appliance/Function:
Equipment
- 1 Large pot
- 1 Frypan
- 1 Baking dish
Ingredients
Lamb
- 1 brown onion
- 1 carrot
- 1 zucchini
- 2 cloves garlic
- 1 tbsp olive oil
- 500 g lamb mince or beef mince
Sauce
- 2 tsps Moroccan seasoning
- 2 tsps dried thyme
- 400 g diced tomatoes
- ¼ cup tomato paste
- 1 tbsp honey
- 1 cup beef stock
Pasta
- 200 g tortiglioni pasta or gluten-free pasta
Bake
- ½ cup cheese grated
Instructions
Before you start
- Bring a pot of salted hot tap water to a boil.
Cook lamb
- Peel and finely slice 1 brown onion. Grate 1 carrot and 1 zucchini. Peel or mince 2 cloves garlic. Heat 1 tbsp olive oil in a frypan over medium-high heat. Cook the onion and garlic for 1 minute, then add carrot and zucchini, stirring occasionally for 3 minutes, or until starting to soften. Add 500 g lamb mince and cook, breaking up the lumps with a spoon, for 3-4 mins, until browned.
Make sauce
- Add 2 tsps Moroccan seasoning and 2 tsps dried thyme to the mince mixture. Cook, stirring, for 1 minute or until fragrant. Add 400 g diced tomatoes, ¼ cup tomato paste, 1 tbsp honey and 1 cup beef stock and bring to a simmer. Reduce the heat to medium and cook, covered, for 8 minutes.
Cook pasta
- Preheat the oven on grill function. Meanwhile, cook 200 g tortiglioni pasta in the pot of boiling water according to packet directions. Drain the pasta.
Bake
- Pour the pasta into a large baking dish with the mince mixture and gently stir to combine. Grate ½ cup cheese over the top. Place on the top rack in the oven and grill 4-5 minutes until cheese is melted and golden.
To serve
- Divide the lamb and veggie tortiglioni with tomato & thyme between plates.
Nutrition
Calories: 676kcal | Carbohydrates: 56g | Protein: 35g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 599mg | Potassium: 817mg | Fiber: 5g | Sugar: 14g | Calcium: 195mg | Iron: 5mg