This lamb and pasta casserole is a result of me not having a plan for dinner, but needing something quick. I didn’t have enough zucchini to make Stuffed Zucchini, so I got a little creative.
This dish is quick, easy and yummy. It is also really great without any zucchini…in fact, I think I like it better without the zucchini…
Recipe: Lamb and Pasta Casserole
Ingredients:
1 lb. dry pasta ( rigatoni, shells, campanelle, macaroni, spirali, etc.)
1 Tbsp. olive oil
1 lb. ground lamb
1 sm. diced onion (or dried equivalent)
1 – 2 tsp. diced garlic
15 oz. tomato sauce, low sodium
30 oz. dice tomatoes, low sodium
1/2 tsp. ground turmeric, to taste
1/2 tsp. ground cumin, to taste
1 tsp. rosemary, to taste
salt, to taste
1 – 2 Tbsp. mint jelly (or chopped fresh mint and sugar)
granulated sugar, to taste (if needed)
1 – 2 small zuchinni, grilled or sauteed (optional)
2 – 3 c. shredded Mozzarella cheese
Instructions:
Cook pasta as directed to al dente.
.Meanwhile, heat oil in large skillet/pot.
Brown lamb in oil.
Add salt, onion, and garlic as lamb is browning.
When onion is softened/translucent, add tomatoes, sauce, turmeric, cumin, and rosemary.
Taste, add more salt, if needed.
Finally, add mint jelly and/or fresh mint and sugar, to taste.
Allow to boil for several minutes until flavors are well incorporated.
Add well drained pasta to sauce and coat thoroughly.
Stir in zucchini, if using.
Place in greased casserole, au gratin or other baking dish and cover with shredded cheese.
Bake in a 425 degree oven until cheese is melted and bubbly.
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