LAMB PASTA BAKE

 

LAMB PASTA BAKE

Serves 4

Syn Free, if using the cheeses as HEX's

1 large onion, finely chopped
2 cloves of garlic, crushed
500g extra lean minced lamb (or beef)
1 tbsp. tomato puree
400g can chopped tomatoes
2 tsp. dried oregano
350g dried macaroni
150ml FF Greek yoghurt
1 medium egg, beaten
Mixture of 45g Feta and 55g mature Cheddar, grated

Spray a large pan well with Frylight and cook the onion and garlic until softened.
Add the mince and cook, stirring, until browned. Drain off any fat.
Add the puree and cook for a further minute.
Add the tomatoes, then half fill the can with water and add to the mince.
Add the oregano and season, before bringing to the boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
Pre-heat the oven to 180C/Gas 4.
For the topping, mix the yoghurt, egg and half the cheeses. Season with pepper.
Cook the macaroni according to pack instructions, until al dente. Drain and spoon half into a deep, ovenproof dish. Season.
Top with the mince and remaining macaroni. 
Press down, spoon over the yoghurt topping and sprinkle with the remaining cheeses.
Bake for 25 minutes, or until golden and bubbling.