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This Lamb and Pasta Gratin has it all – it’s easy, it’s healthy and it’s the perfect way to use up your left-over Roast Lamb.
350g cooked roast lamb, cubed
350g pasta shapes, e.g penne rigate
300ml prepared white sauce*
2 courgettes, cubed
1 tablespoon rapeseed or olive oil
Salt and pepper
1 level tablespoon dried oregano
150g grated mozzarella cheese
50g freshly grated Parmesan cheese
You can also use lamb mince for this recipe. Brown it in the frying pan in the same way as the cooked lamb. If preferred use a prepared chilled white sauce or make up using a packet mix.
Quick quiches are perfect for that midweek slump.
This pie is perfect for a chilly winter’s night or a Sunday lunch.