Mediterranean Lamb Pasta Bake

Get ready to indulge in a hearty and flavorful lamb pasta bake. This comforting dish combines tender lamb with delicious pasta and a variety of aromatic ingredients. The lamb is cooked to perfection, loaded with veggies and topped with grated cheese. It’s perfect for fussy eaters who enjoy pasta and require extra veggies in their diet. Be sure to check out the tips at the bottom of my recipe for easy vegetarian swaps and how to prepare for babies.

Mediterranean Lamb Pasta Bake

DIETARY: EF, NF

ALLERGENS: Dairy, Wheat

AGE GROUP: 8 months+

SERVES: 8

PREP: 15 mins 

COOK: 20-25 mins 

EQUIPMENT: High-speed food processor

INGREDIENTS:

240g wholegrain pasta spirals/penne

1 small brown onion (110g), peeled and quartered

2 garlic cloves (20g), peeled

1 stalk of celery (80g), rinsed and roughly chopped

1 medium carrot (120g), peeled and roughly chopped

1 small apple (120g), peeled, cored and roughly chopped

1 tbsp (20ml) extra virgin olive oil  


560g lean lamb mince

2 tsp (2g) dried oregano

1 tbsp (20ml) tomato paste

400g diced tomatoes, canned 

Sea salt and pepper, to taste

1 cup (60g) baby spinach, rinsed

200g fresh mozzarella, drained and torn into small pieces

METHOD:

1. Cook pasta according to package instructions in a large pot of boiling water. Strain and place into a baking dish/casserole. 

2. Place onion, garlic, celery, carrot and apple into a food processor and process until finely chopped. 

3. Heat oil in a large pan over medium heat and cook the onion veggie mix for 3-4 mins, stirring frequently. 

4. Add lamb mince, oregano and tomato paste and cook for 3-4 mins or until browned, breaking up clumps with a wooden spoon. 

5. Add diced tomatoes and seasonings, simmer for 5 min, then add spinach and cook for a further 3 mins or until wilted. 

6. Preheat the grill to medium-high. 

7. Add lamb veggie mixture to the pasta and stir to combine. 

8. Top with torn mozzarella and cook under the grill for 4-5 mins or until golden and bubbling. 

STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 3 days or freeze leftover sauce for up to 4 months. 

TIPS:

• For a vegetarian version:

  Swap the lamb mince for lentils.

• Allergies:

  For a gluten-free version: Swap wholegrain pasta for gluten-free pasta. 
  For a dairy-free version: Leave out mozzarella cheese. 

• Simple swaps:

  Swap spinach for greens of choice.

• Additional boosters:

  Add additional vegetables to the sauce.

• For fussy eaters:

  Deconstruct this meal by serving pasta, veggie tomato sauce (finely pureed), cheese and steamed vegetables separately.

• For babies:

  Serve mashed or cut into finger food-sized pieces.

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