Serves 4
350g Campagna Tofette Rigate or Farfalle Pasta
Olive oil
500g minced lamb, not too fatty
1 medium onion, diced
2 celery stalks, chopped
2 cloves garlic, chopped
1 Jar Campagna Mushroom Sauce
1 red chilli, seeded and chopped
1 tablespoon fresh oregano or 1 teaspoon dried
half cup dry white wine
half teaspoon ground cinnamon
1/3 cup black olives, pitted and roughly chopped
1 small bag of baby spinach leaves, washed and drained
1/3 cup fresh bread crumbs
100g grated mozzerella cheese
100g grated parmesan cheese
salt and pepper for seasoning
- Grease an ovenproof dish with butter and pre-heat the oven to 180deg.c
- Cook the pasta according to packet instructions, drain and drizzle with a little olive oil to prevent sticking together
- In a heavy based pan,on a meduim heat add a little oil and sauté the onions, garlic, chilli and celery until soft and glassy
- Add the mince, turn the heat up a little and cook until the mince is brown, add the white wine, cinnamon and oregano. Allow the wine to reduce before adding the mushroom sauce
- Add the olives and spinach, stir into the mince mixture along with the cooked pasta
- Check for seasoning
- Place the pasta mixture in the ovenproof dish, sprinkle with the two cheeses and breadcrumbs and bake in the oven for about 20 minutes until golden on top |
