Lamb Rigatoni Bake

This bake is so delicious, you wont look back!

The ingredient of Lamb Rigatoni Bake

• 250g barilla dried rigatoni pasta
• 1 tbsp olive oil
• 1 medium brown onion chopped
• 2 garlic cloves crushed
• 1 tsp dried chilli flakes
• 1 2 small eggplant chopped
• 1 small zucchini chopped
• 1 small red capsicum chopped
• 500g lamb mince
• 2 x 410g cans crushed tomatoes
• 1 4 cup chopped fresh basil leaves
• 220g tub bocconcini cheese drained torn salad leaves to serve

The Instruction of lamb rigatoni bake

• preheat oven to 180u00b0c 160u00b0c fan forced lightly grease an 8 cup capacity baking dish
• cook pasta in a large saucepan of boiling salted water following packet directions until tender drain return to pan
• meanwhile heat oil in a frying pan over medium heat add onion garlic and chilli cook stirring for 5 minutes or until onion has softened add eggplant zucchini and capsicum cook stirring for 5 minutes or until vegetables are just tender
• add mince cook stirring with a wooden spoon to break up mince for 5 minutes or until browned stir in tomato cook stirring occasionally for 10 minutes or until sauce has thickened slightly add mince mixture and basil to pasta toss to combine
• spoon mixture into prepared dish top with cheese bake for 25 minutes or until cheese is melted and golden serve with salad leaves

Nutritions of Lamb Rigatoni Bake

fatContent: 605 387 calories
saturatedFatContent: 22 9 grams fat
carbohydrateContent: 9 8 grams saturated fat
sugarContent: 56 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 41 1 grams protein
sodiumContent: 98 milligrams cholesterol

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