Lamb Rigatoni Bake
500g dried rigatoni pasta
2 tsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
600g lean lamb mince
3 tomatoes, chopped
250g mushrooms, sliced
1 red capsicum, chopped
700g jar tomato pasta sauce
1/2 cup frozen peas
100g baby spinach
3/4 cup light tasty cheese
salad, to serve
1. Preheat oven to 180c/160c fan forced. Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain.
2. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
3. Add tomato, mushrooms and capsicum. Cook, stirring, for 3 minutes or until mushrooms have softened. Add sauce, peas and spinach. Simmer for 2 minutes or until spinach has wilted.
4. Place pasta in an 8-cup capacity ovenproof dish. Top with mince mixture. Stir to combine. Sprinkle with cheese. Bake, uncovered for 20 minutes or until cheese is golden. Stand for 5 minutes. Serve with salad.