CREAMY LAMB AND CHICKEN PASTA COIL

INGREDIENTS

• 500g packet ziti pasta

• 150g mushrooms, chopped

• 1 1/3 cups ( 200g ) chopped cooked chicken

• 18 black olives, halved

• 2 tablespoons chopped fresh basil

WHITE SAUCE

• 125g butter

• 1/2 cup plain flour

• 2 cups milk

• 3/4 cup grated tasty cheese

LAMB SAUCE

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 500g minced lamb

• 410g can tomatoes

• 2 tablespoons tomato paste

• 2 tablespoons chopped fresh basil

CREAMY LAMB AND CHICKEN PASTA COIL METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, for three - quarters the recommended cooking time on the packet; drain. Make white sauce and lamb sauce. 

Line a lightly greased ovenproof bowl ( 14 cup capacity ) by coiling it with half the pasta. Cut half the remaining pasta into 5cm lengths; reserve uncut pasta. 

Spread one-third of the warm white sauce evenly over the pasta in the bowl, place one-third of the meat sauce into the bowl, and top with half the chopped pasta. 

Spread a little more white sauce over the pasta. Top with half each of the mushrooms, chicken, olives, and basil, half the remaining lamb sauce, then the remaining chopped pasta.

Spread chopped pasta with half the remaining white sauce, and top with remaining mushrooms, chicken, olives, and basil. Spread with remaining lamb sauce. 

Finish by coiling reserved uncut pasta over lamb sauce, and spread with remaining white sauce. Cover bowl with greased paper, then foil, place bowl in a baking dish, and pour in enough boiling water to come halfway up the side of the bowl. 

Bake in a moderate oven for 45 minutes. Discard paper and foil, and cool the bowl to room temperature. Turn out just before serving. 

White Sauce: Melt butter in a pan, stir in flour, and stir over heat until bubbling. Remove from heat, gradually stir in milk, stir over heat until sauce boils and thickens. Remove from heat, and stir in cheese.

Lamb Sauce: Heat oil in a pan, add onion and garlic, and cook, stirring, until onion is soft. Add lamb, and cook, stirring, until well browned. Stir in undrained crushed tomatoes, paste, and basil. Bring to boil, simmer, uncovered, for about 10 minutes or until thickened.

Serves 6.

Note: Recipe can be made 2 days ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta and white sauce are suitable.

 

Also Read: HONEYED LAMB WITH NOODLES AND OMELETTE