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Baked Lamb Pasta

9 June 2011
Author: Jené Steyn
This is a great comfort food dish. It has a little of everything in it and the colours are quite appealing. The ground cinnamon sounds a bit odd, but it brings out the flavour of the lamb very nicely.

Serves 4

350g Campagna Tofette Rigate or Farfalle Pasta

Olive oil

500g minced lamb, not too fatty

1 medium onion, diced

2 celery stalks, chopped

2 cloves garlic, chopped

1 Jar Campagna Mushroom Sauce

1 red chilli, seeded and chopped

1 tablespoon fresh oregano or 1 teaspoon dried

half cup dry white wine

half teaspoon ground cinnamon

1/3 cup black olives, pitted and roughly chopped

1 small bag of baby spinach leaves, washed and drained

1/3 cup fresh bread crumbs

100g grated mozzerella cheese

100g grated parmesan cheese

salt and pepper for seasoning

- Grease an ovenproof dish with butter and pre-heat the oven to 180deg.c

- Cook the pasta according to packet instructions, drain and drizzle with a little olive oil to prevent sticking together

- In a heavy based pan,on a meduim heat add a little oil and sauté the onions, garlic, chilli and celery until soft and glassy

- Add the mince, turn the heat up a little and cook until the mince is brown, add the white wine, cinnamon and oregano. Allow the wine to reduce before adding the mushroom sauce 

- Add the olives and spinach, stir into the mince mixture along with the cooked pasta

- Check for seasoning

- Place the pasta mixture in the ovenproof dish, sprinkle with the two cheeses and breadcrumbs and bake in the oven for about 20 minutes until golden on top

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