The wonderful team at Barilla has treated me again with a sneak preview of some of their latest products. This time it’s their new pasta bake range which is fantastic for those casual dinners with family or friends as it’s hearty, cost effective and most importantly, delicious!
Some pasta bakes can be quite heavy on the cheese so I’ve kept this one lighter by only using parmesan cheese as the very top layer to add a nice crust as opposed to stirring a cheese all the way through.
- 500g Barilla Casarecce pasta
- 1 Jar of Barilla’s new cheese and tomato sauce
- 1kg lamb mince
- 1 bunch thyme
- 5 sprigs rosemary
- 5 cloves garlic
- 8 slices mild pancetta (2-3mm thick)
- 2 onions
- 350mL red wine
- 4 Tbsp smoked paprika
- 4 Tbsp Peter Watson lamb spice mix
- 1 can crushed tomatoes
- 250 g parmigiano reggiano
- Put a large pot of water on the stove for the pasta and preheat the oven to 200 degrees Celsius.
- Cook the pasta in salted boiling water for 8 minutes, then drain and keep aside.
- Peel and dice the onions, crush the garlic, chop the thyme and rosemary. Roughly dice the pancetta and keep aside.
- Preheat a metal roasting tray on the stovetop on a medium heat.
- Cook the onions and garlic for about 5 minutes, and then add the thyme, rosemary and pancetta. Cook for a further 5 minutes.
- Add the paprika and lamb spice, stir, and cook for a couple of minutes.
- Add the red wines and reduce by about ¼.
- Add the lamb mince and cook until brown, making sure you don’t have any big lumps.
- Add the Barilla cheese and tomato sauce and the crushed tomatoes and 150mL water, stir then add the cooked Barilla Casarecce pasta, mix well and top with the grated parmigiano reggiano and bake in the hot oven for 15 minutes covered with foil, and then 5 minutes without it.
- Serve hot with a green salad
With this wonderful dish I recommend a Château “Falfas” AOC Cote de Bourg available from www.airoldifinewines.com.au .