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Mexican- Style Lamb Pasta Bake

Mexican- Style Lamb Pasta Bake

with a Cheesy Crumb Topping

Custom recipe
Read more

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Allergens:SulphitesGlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Green Pepper

1 unit(s)

Carrot

2 clove

Garlic Clove

200 grams

Lamb Mince

1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Basil

1 pot(s)

Red Wine Stock Paste

(ContainsSulphites)

1 pack(s)

Wheat Penne Pasta

(ContainsGluten)

25 grams

Panko Breadcrumbs

(ContainsGluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3586 kJ
Energy (kcal)857 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate115 g
of which sugars27.0 g
Protein45 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Saucepan
Frying Pan
Bowl
Baking Dish
Plate
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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

5

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.

6

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