Chunky Keema Pasta Bake
Try this delicious keema pasta bake that uses a prepared keema base combined with cooked pasta shapes, broccoli and grated cheese. Bake and served with warm crusty bread and a green salad. A wonderful alternative lamb mince dish.
- 450g prepared lamb keema (see Easy Lamb Keema recipe)
- 175-200g dried pasta shapes, e.g penne, fusilli or eliche
- 100g broccoli, cut into small pieces or florets
- 150ml good, hot lamb stock
- 50g grated Mozzarella cheese
Preheat the oven to 190°C, 170°C Fan, Gas mark 5.
Meanwhile, cook the pasta according to the packet instructions, drain and set aside. Cook the broccoli in a separate pan of boiling water for 2-3 minutes, drain and set aside.
Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until hot. Remove from the heat and add the pasta and broccoli. Season if required.
Combine the mince and pasta with half the cheese.
Garnish with freshly chopped coriander or parsley before serving with warm crusty bread and a crisp green salad.
Spoon the mixture into a 2L ovenproof dish or 4 individual ovenproof dishes. Sprinkle over the remaining cheese and bake for 15-20 minutes.