Lamb Burger Helper Recipe
mini rigatoni, smothered lamb & fennel, mozzarella & parmesan bake
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Ingredients
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Pasta
Lamb & Fennel Mixture
Cheese Topping
Garnish
Method
Cooking the Pasta
- 1
Boil the Pasta
In a large pot, bring water to a boil. Add 2 cups of mini rigatoni and 1 tsp of salt. Cook according to package instructions until al dente, then drain and set aside.
Preparing the Lamb & Fennel Mixture
- 2
Sauté the Fennel and Garlic
In a large skillet, heat 2 tbs of olive oil over medium heat. Add the chopped fennel and sauté for about 5 minutes until softened. Add 2 minced garlic cloves and stir for another minute until fragrant.
- 3
Cook the Lamb
Add 1 lb of ground lamb to the skillet. Season with 1 tsp of black pepper, 1 tsp of dried oregano, and 1 tsp of red pepper flakes. Cook until the lamb is browned and cooked through, about 7-10 minutes.
- 4
Add Broth
Pour in 1 cup of chicken broth and bring to a simmer. Allow to cook for an additional 5 minutes, allowing the flavors to combine. Remove from heat.
Combining and Baking
- 5
Mix Pasta with Lamb Mixture
In a large mixing bowl, combine the drained pasta with the lamb and fennel mixture. Stir well to combine.
- 6
Add Cheese
Transfer the mixture to a greased baking dish. Sprinkle 1 cup of shredded mozzarella cheese and 1 cup of grated parmesan cheese evenly over the top.
- 7
Bake
Preheat your oven to 375°F (190°C). Bake the dish in the preheated oven for about 20-25 minutes until the cheese is bubbly and golden brown.
Garnishing and Serving
- 8
Garnish and Serve
Remove the baking dish from the oven. Let it cool for a few minutes, then sprinkle with 2 tbs of chopped fresh parsley before serving.