LAMB & RICOTTA PASTA BAKE

SERVES 6 PREP 20 MINS COOK 1 HOUR 10 MINS + STANDING PER SERVE 2432kj

2 tsp vegetable or olive oil, plus extra to grease 1 onion, finely chopped 2 cloves garlic, finely chopped 2 tsp dried oregano 1 tsp ground allspice 500g lamb mince 700g bottle passata ¼ cup water 250g gluten-free large spiral pasta 2 eggs 400g fresh reduced-fat ricotta ½ cup grated reduced-fat, gluten-free tasty cheese

1 In a large saucepan, heat oil on medium. Cook onion 5 mins until soft. Add garlic, oregano and allspice. Cook 30 secs until fragrant. Add mince, cook, stirring to break up lumps, 5 mins until browned. Add passata and water to lamb. Bring to boil. Reduce heat to low. Cover, simmer, stirring occasionally, 20 mins until thickened slightly.

2 Meanwhile, preheat oven to 180ºc. Brush a 10-cup rectangular ovenproof dish with extra oil.

3 In a large saucepan of boiling salted water, cook pasta 10 mins until tender. Drain.

4 Add pasta to lamb mixture. Lightly whisk 1 of the eggs, stir into lamb mixture until combined. Spoon lamb mixture into prepared dish and level surface. Combine ricotta and the remaining egg in a bowl. Season. Spoon ricotta mixture over lamb mixture andlevel surface. Sprinkle with cheese. Bake 35 mins until golden and bubbling. Stand 10 mins before serving.