Mexican- Style Lamb Pasta Bake

Name: Mexican- Style Lamb Pasta Bake with a Cheesy Crumb Topping
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Mexican Spice; 200 Penne Pasta; 28 Red Wine Stock Paste; 1 Onion; 200 Lamb Mince; 2 Garlic Clove**; Mexican Style Spice Mix; 25 Panko Breadcrumbs; 1 Green Pepper; 1 Carrot; 40 Grated Hard Italian Style Cheese; 1 Finely Chopped Tomatoes with Basil; 150 Water for the Sauce

with a Cheesy Crumb Topping

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Allergens:

Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Mexican Spice

200

Penne Pasta

Red Wine Stock Paste

(Contains: Sulphites)

Onion

200

Lamb Mince

Garlic Clove**

Mexican Style Spice Mix

Panko Breadcrumbs

Green Pepper

(May contain traces of: Celery)

Carrot

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Finely Chopped Tomatoes with Basil

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)447 kcal

Energy (kJ)1869 kJ

Fat20.2 g

of which saturates10.2 g

Carbohydrate35.6 g

of which sugars25.1 g

Protein30.9 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Medium Saucepan

•Knife

•Grill Pan

•Bowl

•Baking Dish

•Plate

Instructions

Heat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Halve, peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into 3cm sized chunks. Coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large deep frying pan on high heat. Once hot, add the mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Add the onion, carrot and pepper and continue to cook until the veggies are slightly softened, 5 mins.

Add the garlic and Mexican spice (add less if you don't like heat!) and cook, stirring, for 1 minute. Add the finely chopped tomatoes with basil, red wine stock pot and water (see ingredients for amount). Season with salt and pepper, stir well to dissolve the stock pot and simmer until thick and tomatoey, 10-12 mins. While the sauce simmers, add the penne to the pan of boiling water and cook for 12 mins.

Meanwhile, mix the panko breadcrumbs with the hard Italian style cheese and a drizzle of oil. Season with salt and pepper and mix well.

Once the pasta is cooked, drain well and mix with the Mexican beef. Transfer to a baking dish, sprinkle over the cheesy breadcrumbs and bake on the top shelf of your oven until golden brown on top, 8-10 mins.

Leave the pasta bake to stand for a couple of minutes then divide between plates and enjoy!

Step 2 MOD: If you've chosen to get lamb mince instead of beef mince, simply cook the lamb in the same way the recipe tells you to cook the beef above, and follow the steps as normal.