Cheesy Lamb and Rigatoni Bake
with Veggies and Tomato Sauce
This loaded cheesy lamb and tomato bake features rigatoni pasta, a creamy tomato sauce and tender, juicy lamb. It's a delicious dinner that's sure to be a weeknight winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
170 g
Rigatoni
(Contains Wheat)
160 g
Sweet Bell Pepper
1 tbsp
Garlic Puree
56 g
Baby Spinach
43 g
Cream Cheese
(Contains Milk)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
½ tbsp
Italian Seasoning
370 mL
Crushed Tomatoes with Garlic and Onion
Not included in your delivery
½ tsp
Oil*
2 tsp
Salt*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/2-inch pieces.
Add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
While rigatoni cooks, heat a large non-stick pan over medium-high heat. When hot, add lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add garlic puree and half the Italian Seasoning (all for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
Add peppers to the pan with lamb. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Add crushed tomatoes and reserved pasta water. Cook, stirring often, until warmed through, 1-2 min. Add spinach, cream cheese and half the Parmesan. Cook, stirring often, until combined and spinach is wilted. Season with salt and pepper.
Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 ppl, grease a 9x13-inch baking dish with 1 tsp oil.) When sauce is done, add to the pot with rigatoni, then stir to coat. Add rigatoni mixture to the greased baking dish, then sprinkle with mozzarella. Broil in the middle of the oven until cheese is melted, 3-4 min.
Sprinkle remaining Parmesan over top of cheesy lamb and tomato bake, then divide between plates.
