| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling time | 1 hour |
| Cook time | 25 minutes |
| Serves | 6-8 |
| Cuisine | Armenian |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Grease a 25 x 5cm round oven dish with butter or oil.
Combine the lamb mince, onion, 3 finely chopped garlic cloves, olive oil, 1 tbsp tomato paste, cumin, paprika, coriander, ½ tsp chilli flakes, ½ tsp black pepper, breadcrumbs, eggs and milk. Mix well and refrigerate for 1 hour.
Stand the uncooked rigatoni upright in the prepared oven dish so they fit tightly together.
Transfer the lamb mixture into a piping bag and fill each pasta tube.
Bring the chicken stock to the boil with 3 tbsp tomato paste and 1 tsp salt. Pour the hot stock around the pasta. Bake for 15 minutes, then switch to the grill setting and cook for a further 10 minutes until golden and crisp.
For the spiced butter, melt the butter in a saucepan and stir in 1 tbsp tomato paste and 1 tsp chilli flakes. Cook briefly until fragrant.
Mix the yoghurt with mint, 1 finely chopped garlic clove, lemon juice, salt and pepper.
Serve the pasta bake with garlic yoghurt, drizzle with spiced butter, and scatter with chopped herbs.
