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Nutrition Facts
Serving Size 1 (504g) Recipe makes 4 servings
Calories 961
Calories from Fat 381		(39%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 18.3g	91%
	Monounsaturated Fat 15.9g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 114mg		38%
Sodium 1768mg		73%
Potassium 1252mg		35%
Total Carbohydrate 89.9g		29%
	Dietary Fiber 6.0g	23%
	Sugars 14.0g
Protein 46.6g		93%
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Mushroom and Chili Lamb Gratinata

Recipe #388626 | 40 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: English_Rose
Sep 3, 2009

This is a simple, filling weekday supper. You can use any pasta shapes you have; gnocci would be good too. Serve with a green salad. Freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly.

SERVES 4 (change servings and units)

Ingredients

11 ounces pasta shells
1 lb ground lamb
1 onion, chopped
5 ounces mushrooms, chopped
1/2 red chili pepper, deseeded and chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon fresh ground black pepper
14 ounces pasta sauce
2/3 cup red wine
2 ounces black olives
5 ounces spinach
2 ounces fresh breadcrumbs
3 1/2 ounces mozzarella cheese, grated
2 ounces parmesan cheese, grated

Directions

1
Set the oven to 350°F.
2
Cook the pasta in lightly salted boiling water for 10 mins until just tender (it will continue to cook further later).
3
Dry-fry the lamb and onion in a large pan until browned. Add the mushrooms and chili and fry for 3-4 mins then add the oregano and seasoning.
4
Add the tomato sauce, red wine and olives. Bring to the boil then reduce the heat and simmer for 10 minutes.
5
Add the spinach and pasta to the pan and stir gently.
6
Pour into a large baking dish and sprinkle over the last three ingredients.
7
Bake for 15-20 mins until golden and bubbling.