Lamb meatball, red pepper and feta rigatoni bake recipe
This family-friendly pasta bake is packed with Mediterranean sunshine flavour. The meatballs also work well with pork or beef mince.
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Skillet
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
Ingredients
- 500g lamb mince (10% fat)
- 100g fresh white breadcrumbs
- pinch chilli flakes
- 1 medium egg yolk
- 1 tbsp olive oil, to fry
- 3 red peppers (or see tip)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 400g tins chopped tomatoes
- 2 tbsp mascarpone or double cream
- 300g rigatoni or any other dried pasta
- 200g feta, crumbled
- handful of basil leaves
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