Pasta Lamb Bake

Pasta Lamb Bake

Serves 4

Points plan 6½ per serving (original points)

Core 1½ pts the whole recipe if using the parmesan

100g dry weight pasta shapes

350g lean minced lamb

1 onion, finey chopped

1 clove garlic, crushed

2 sticks celery, thinly sliced

400g can chopped tomatoes

2 tbsp tomato puree

2 tsp mixed herbs

150ml stock

salt & pepper

2 courgettes, sliced

150ml skimmed milk

1 x 300g can campbells 99% fat free mushroom soup

50g Philadelphia lightest

1 tbsp grated Parmesan

Preheat oven to Gas 4/180ºC/350ºF

Cook pasta until just tender, drain, rinse with cold water & set aside.

Dry fry lamb in a non stick pan until browned, pour off or blott any excess fat.

Add onion, garlic, celery, tomatoes,tomato puree, herbs and stock.  Season and bring to the boil.  Simmer uncovered for 15 mins. 

Add courgettes and cook for 5 mins.

Add pasta and put whole lot into an ovenproof dish.

Mix the milk, soup and philadelphia and pour over the meat mix.

Sprinkle with parmesan if using.

Bake 20 mins or until golden brown and bubbling.