BAKED PASTA MUTTON WITH TOMATO WINE SAUCE:

INGREDIENTS:

• 1 ½ cups ( 300g ) risoni pasta

• 410g can tomatoes

• 250g mushrooms,

• chopped 200g mutton, chopped

• ½ cup grated tasty cheese

• 4 eggs, lightly beaten

• ¼  cup chopped fresh parsley

• ½  cup packaged breadcrumbs

• ½  cup grated fresh parmesan cheese

TOMATO WINE SAUCE

• 1/2 cup water

• 1/4 cup dry white wine

• 2 tablespoons tomato paste

• 2 tablespoons chopped fresh parsley

 BAKED PASTA FRITTATA WITH TOMATO WINE SAUCE  METHOD:

Lightly grease a deep 23cm round cake pan. Boil pasta in a large pot uncovered until just tender, then drain well.

Drain and chop tomatoes; reserve liquid for sauce. Combine tomatoes, mushrooms, mutton, tasty cheese, eggs, parsley, and pasta in a bowl; mix well.

Combine breadcrumbs and parmesan cheese, add half to the prepared pan, and shake the crumb mixture around the base and side to coat evenly. Spoon the pasta mixture into the pan, press lightly, and sprinkle with the remaining crumb mixture.

Just before serving, bake in a moderate oven for about 40 minutes or until well browned. Stand 5 minutes before turning out and cutting; serve with sauce. 

Tomato Wine Sauce: Combine reserved tomato liquid with the remaining ingredients in the pan. Bring to boil, simmer, uncovered, for about 15 minutes or until thickened.

Serves 6.

Note: The recipe can be prepared 6 hours ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: MUTTON LASAGNE ROLLS