Prep 15 mins
Cook 1 hr 25 mins
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.
- 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
- Mix all the ingredients except for the cooked pasta shells together.
- Add the pasta and thoroughly combine.
- Bake covered in a 350°F oven for 1 1/4 hours.
- Uncover for an additional 10 minutes to get a crunchy top.
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.
A wonderful family casserole - very tasty but not over spiced. If you like things spicy it is very simple to add a bit of hot sauce at the table. I felt it was a little heavy with the pasta and would cut it back to 3/4 lb nest time.. The recipe states 12 sevings I think this would depend on who is dining - I think 6-10 servings would be closer. I used a 9 1/2"x14"x3" casserole dish and it was full so you can judge the number of servings from that. I beat the eggs slightly before incorporating them into the other ingredients. Freezes well Thanks for an excellent family recipe
Very Good. Not precooking the lamb, gives this dish a wonderful lamb flavor balanced by the sweetness of carrots and brown sugar and pepped up with a bit of cayenne.I made the recipe as directed except for having to substitute a grannular garlic salt for the garlic granules. I would prefer a bit less sugar but my husband totally disagrees! The recipe makes 12 serving and will be perfect for buffets and potluck dinners.