Monday 10 December 2012

A Light Baked Pasta

 Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is perfect for these cold winter nights. But the best part about it is that it's not too heavy, as I know that many pasta bakes can be.

A Simple List of Ingredients:

1. Onions

2. Garlic
3. Carrots
4. Lamb Mince
5. Green Bell Pepper
6. Canned Plum Tomatoes
7. Salt and Pepper
8. Red Chilli Powder
9. Dried Oregano
10. Dried Basil
11. Dried Penne Pasta
12. Cheddar Cheese
13. Double Cream
14. An Egg
15. Fresh Parsley

Bismillah, let's start!

Heat a little oil in a large pan.

 Slice one onion.

 Slice three cloves of garlic.

 Place both onion and garlic into the pan and soften.

 Slice three carrots.

Add the carrots to the pan. 

 Next, add two pounds of lamb mince.

 Slice one green bell pepper.

 Add the green pepper to the pan.

 Once the lamb mince has browned, add one tin of plum tomatoes.

 Add salt, to taste.

 Add three teaspoons of crushed red chilli.

 And three teaspoons of dried oregano.

 And three teaspoons of dried basil

 Stir to combine, then bring to the boil. Once boiling, turn the heat down, cover and simmer for one hour.

 Next, take three cups of dried penne pasta.


 Cook the pasta according to the packet instructions.


 To make the cheese sauce, grate 6 ounces of Chedddar cheese.

 And take 1 egg.

Place the cheese and the egg into a mixing bowl. 


 Season with salt and pepper.


 Stir to combine, and then add 1/2 carton of double cream.

 And stir!

 Take a large casserole dish.

 After an hour, the lamb should be cooked and juicy.

Once the pasta has cooked, drain it and stir in the cheese sauce.

 Then take a little of the lamb mixture, and mix with the creamy pasta.
And now, it's time to layer the bake! Begin, by covering the bottom of the dish with a layer of pasta.

 Then cover with a layer of lamb.

 And then top with some more grated cheese.

 Repeat the layers until the pasta and lamb are all in the dish, and top with more cheese.
Bake in a preheated oven at Gas Mark 4 for 30 minutes until golden brown.

 Sprinkle with some freshly chopped parsley, and serve!


A Light Baked Pasta


·     Few tablespoons of Vegetable Oil
·     1 Onion, peeled and sliced
·     3 Garlic Cloves, peeled and sliced
·     3 Carrots, peeled and sliced
·     2 pounds Lamb Mince
·     1 Bell Pepper, sliced
·     1 tin Plum Tomatoes
·     Salt, to taste
·     3 teaspoons Red Chilli Powder
·     3 teaspoons Dried Oregano
·     3 teaspoons Dried Basil
·     3 cups Penne Pasta
·     6 ounces (170 grams) Grated Cheddar Cheese
·     1 Egg
·     Black Pepper, to taste
·     ½ carton Double Cream
·     Fresh Parsley, to garnish


1.  First to make the lamb sauce, heat the oil in a large pan. Add the onions and garlic and cook until soft.

2.  Next, throw in the carrots, lamb mince and bell pepper. Brown the lamb for a few minutes.

3.  Then, add the plum tomatoes, salt, red chilli powder, oregano and basil. Stir, bring to the boil and then simmer for 1 hour until the lamb is cooked.

4.  Cook the pasta according to package instructions.

5.  To make the cheese sauce, place the cheese, egg, salt, pepper and double cream into a bowl. Stir well. Then, stir the cooked pasta into the cheese sauce.

6.  To assemble, take a large oven dish. Mix a little of the lamb with the cheesy pasta. Spread a layer of it at the bottom.

7.  Then, add a layer of lamb mince and grated cheese. Repeat the layers until everything is finished.

8.  Top with more cheese, and bake at Gas Mark 4 for 30 minutes until golden brown.

9.  Garnish with the fresh parsley and serve!

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