Ingredients for Basil Lamb Casserole
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 pound ground lamb
- 1/4 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1 1/2 cups fresh grated Parmesan cheese
- 1 (28 ounce) can crushed tomatoes
- 1 pound macaroni
- 1 teaspoon salt and freshly ground black pepper, to taste
- 4 cups water
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How to Make Basil Lamb Casserole
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 medium onion, chopped, and 1 pound ground lamb. Cook, stirring frequently, until the onions are translucent and the lamb is browned and cooked through (about 8-10 minutes).
- Season the lamb mixture generously with salt and freshly ground black pepper.
- Set the cooked lamb aside.
- Bring 4 cups of water to a boil in a large saucepan. Add 1 teaspoon of salt.
- Add 1 pound of macaroni to the boiling water. Reduce heat to a simmer.
- Cook according to package directions until al dente. Drain well.
- Preheat your oven to 375°F (190°C).
- In a large (9x13 inch) casserole dish, layer half of the cooked lamb, then half of a (28 ounce) can of crushed tomatoes, half of the cooked macaroni, 1/2 cup of fresh basil leaves, and 1/4 cup of fresh mint leaves. Sprinkle with 1/2 cup of grated parmesan cheese.
- Repeat layers with remaining lamb, tomatoes, macaroni, basil, mint, and parmesan cheese.
- Top with the remaining parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
32g
Fat
141g
Carbs
23g
