Recipe by Mirj
Created for the Spring 2003 Ready Steady Cook recipe contest. Very easy to make, and the kids really love it. A great supper or potluck dish.
Top Review by TOOLBELT DIVA
The recipe, although very easy to make, does not give us any step-by-step instructions to follow preceding oven-baking. The recipe also does not indicate the required pan or casserole size(s) necessary to accommodate the ingredients. I was somewhat surprised that we are not instructed to brown the ground lamb or saute the onions and garlic prior to adding the seasonings. But it did work OK. I followed the recipe exactly as printed; the outcome was somewhat lacking in flavour. At the end of 1-1/4 hours, baking time, covered, plus 10 minutes uncovered, the tomatoes were absorbed by the other ingredients, resulting in a slightly dry Pasta Bake. The top of the Pasta Bake was nicely crunchy, as the recipe suggests, but the food also began to stick to the sides and bottom of the roasting pan. This, in itself, was not offensive, because it did not burn, but presented itself as being quite crusty, all around. Perhaps this is the intent. For the future, I would suggest browning the ground lamb in a large frying pan; then onions, garlic and cayenne added. Continue cooking until the onions are clear. Then transfered to a large casserole dish, or medium-size roasting pan. Add the tomatoes, brown sugar, eggs, cooked pasta, salt and pepper to taste. I would consider other herbs and seasonings, as well, to add flavour.
- 1 lb ground lamb
- 2 eggs
- 1 large onion, peeled and coarsely chopped
- 3 large carrots, peeled and shredded
- 1 (16 ounce) can crushed tomatoes
- 1⁄4 teaspoon cayenne pepper
- 3 tablespoons brown sugar
- 1 teaspoon garlic granules
- salt and pepper
- 1 lb small shell pasta, cooked and drained