GREEK LAMB & MACARONI BAKE
A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
- Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
- Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
- Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.
Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!
Provided by MAMA2EANDJ
Categories Meat and Poultry Recipes Lamb Ground
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
- While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
- Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
- Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
- Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
- Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
- Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g
LAMB CASSEROLE
Lamb Forequarter Casserole. This casserole is so yummy! The trick is to cook it slowly for at least two and a half hours. It can also be done in the slow cooker. The lamb just falls off the bone when it is done correctly. Warning...if it is not cooked long enough the lamb will be tough! I always taste the sauce after an hour and a half to see if it needs anything added. I hope you enjoy this. By the way the recipe only allows me to put the chops as shoulders but I buy them labeled forequarters.
Provided by ozzygirl
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
- Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
- Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
- Remove from heat and transfer into casserole dish.
- Add peas.
- Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
- Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
- Serve with boiled potatoes.
Nutrition Facts : Calories 89, Fat 1.1, SaturatedFat 0.2, Sodium 235.6, Carbohydrate 17, Fiber 3.5, Sugar 8.2, Protein 3.6
LAMB PASTA CASSEROLE
We enjoyed this simple pasta casserole that's a great way to use up some leftover ricotta cheese and other things we usually have on hand. I think this would also work well using ground beef. Adapted from Bon Appetit (June 1981)
Provided by ellie_
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350-degrees F.
- Spray a 9 x 13-inch baking dish with Pam or other cooking spray.
- In a large skillet saute lamb, onion and garlic over medium high heat until lamb is brown and onions are tender (10 min). Pour off excess fat.
- Stir in soup, water, oregano, salt and pepper. Reduce heat to med low and simmer for 10 minutes.
- While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.
- Stir in lamb mixture and ricotta cheese.
- Pour into prepared dish. Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes.
Nutrition Facts : Calories 600.9, Fat 32.8, SaturatedFat 16.1, Cholesterol 98.4, Sodium 643.3, Carbohydrate 47.4, Fiber 2, Sugar 2.8, Protein 27.4
SAUSAGE PASTA CASSEROLE
Steps:
- Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well.
- Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
- Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.
PASTA CRAB CASSEROLE
This is an easy dish to freeze ahead for company. A yummy combination of spiral pasta, crab and sauteed veggies is coated with a buttery sauce, then covered with cheddar cheese. All that's needed to complete the meal is a warm garlic bread and a tossed green salad. -Georgia Mountain Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (3-4 servings each).
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a skillet, saute onions, mushrooms and green pepper in butter until crisp-tender. Add garlic; cook 1 minute longer. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil. , Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 5 minutes longer. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55-60 minutes or until heated through.
Nutrition Facts :
LEFTOVER LAMB CASSEROLE
Steps:
- Sauté 2 medium onions, cut in thin slices, in 3 tablespoons butter until delicately browned. Combine with 1 1/2 cups diced cold lamb, 1 cup leftover lamb gravy or canned beef gravy, 1 clove garlic, finely chopped, 2 cups cooked rice and 1/4 cup chopped parsley. Correct the seasoning and bake, covered, at 350°F for 45 minutes.
- Delicious served with butter French peas and sliced ripe tomatoes with dill dressing. For dessert, oven-baked apples with raisins and honey with sour cream.
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