Name: Roast lamb, caramelised onion and pea pasta bakes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 500g dried penne pasta; 500g tomato-based pasta sauce; 1½ cups cooked lamb, shredded (or try pork or beef); ½ cup caramelised onion relish; ½ cup cooked peas; 1 clove garlic, finely grated; Sea-salt flakes and freshly ground black pepper, to season; 60g salami or ham, thinly sliced; 1 cup torn mozzarella or coarsely grated cheddar cheese; Basil leaves, to garnish

Roast lamb, caramelised onion and pea pasta bakes

Got roast lamb leftovers? Make this.

Serves 6

Prep

10M

Cook

45M

Total

55M

Skip to Recipe

Forget bubble-and-squeak, this is leftover lamb’s new favourite place to be, tossed in a sauce and relish.

Looking for more recipes that use up Christmas leftovers?

Ingredients

500g dried penne pasta

500g tomato-based pasta sauce

1½ cups cooked lamb, shredded (or try pork or beef)

½ cup caramelised onion relish

½ cup cooked peas

1 clove garlic, finely grated

Sea-salt flakes and freshly ground black pepper, to season

60g salami or ham, thinly sliced

1 cup torn mozzarella or coarsely grated cheddar cheese

Basil leaves, to garnish

Method

Preheat oven to 180 degrees C fan-forced (200 degrees C conventional)

Cook penne according to the package directions, drain and transfer to a large bowl.

Meanwhile, heat a large frying pan over high heat. Add pasta sauce, lamb, relish, peas and garlic. Cook for 10 minutes, stirring occasionally until mixture is hot. Season, then add to pasta. Toss well to coat. Spoon mixture into six 1½-cup capacity ovenproof dishes.

Scatter with salami or ham, then mozzarella or cheddar. Bake for 20 minutes until the cheese is melted. Garnish with basil, season with pepper and service.

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Ellie Vernon Food editor

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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