Pasta pie
Family favourite pasta pie with an easy cheesy topping
4 - 6
Serves
15 mins
Prep Time
30 mins
Cook Time
Recipe author
Allyson Gofton
A classic combination is remade into a creamy, family-pleasing pasta pie. This makes it perfect to slice for a light lunch, pop into a lunchbox, or take on a picnic. This version is made with lamb, but beef would also be delicious!
A classic combination is remade into a creamy, family-pleasing pasta pie. This makes it perfect to slice for a light lunch, pop into a lunchbox, or take on a picnic. This version is made with lamb, but beef would also be delicious!
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High Iron
High Protein
Ingredients
Lamb
2 cups leftover roast Quality Mark lamb
diced
1 onion
finely chopped
1 garlic clove
finely chopped
2 cups small pasta shapes
cooked
400g chopped tomatoes
1/4 cup sundried tomato paste
1/2 cup basil leaves
chopped
Topping
2 cups grated Cheddar cheese
1/2 cup cream
2 Tbsp pine nuts
1 tsp cornflour
Method
To Bake Pie
To Make from Mince
1
Pre-heat the oven to 180ºC.
2
Cook the onion and garlic in a dash of oil until tender.
3
Stir in the diced lamb, cooked pasta, tomatoes, tomato paste and basil and transfer to a 6 cup-capacity ovenproof dish.
4
Mix the topping ingredients together and spread on top.
5
Bake in the pre-heated oven for 20 minutes.
Start Timer
6
Serve with chutney and salad.
Nutrition Information per Serving (359g)
Selenium acts as an antioxidant to protect our body against damage. This recipe is a good source of selenium as well as providing men with 40% of their daily zinc needs. This nutritional analysis is based on 6 serves and does not include chutney or salad.
Energy
2590kJ (619 kcal)
Protein
42.4g
Total Fat
36.1g
Saturated Fat
18.7g
Carbs
29.0g
Dietary Fibre
4.7g
Sodium
456mg
Iron
4.1mg
Zinc
6.6mg
Vitamin B12
1.8µg
