Ingredients
- Lamb mince 400g
- Large onion 1, finely minced
- Garlic 4 cloves, finely chopped
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Tomato paste 5 tbsp
- Spinneysfood Ground Cumin ½ tsp
- Paprika ½ tsp
- Ground coriander ½ tsp
- Chilli flakes 1 ½ tsp
- Spinneysfood Black Pepper ½ tsp, plus more to taste
- Breadcrumbs 4 tbsp
- Spinneysfood Organic Free Range Eggs 2
- Spinneysfood Fresh Milk 50ml
- Large rigatoni 600g
- Chicken stock 700ml
- Spinneysfood Fine Sea Salt 1 tsp, plus more to taste
- Spinneysfood Greek Yoghurt 200ml
- Mint 1 bunch, finely chopped
- Lemon ½, juice
- Spinneysfood Salted Butter 100g
- Fresh coriander or fresh parsley To serve, chopped
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Stuffed lamb manti pasta bake with garlic yoghurt
Armenian 20 Mins Prep · 25 Mins Cook
- Preheat 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.