500g dried rigatoni pasta
2 tsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
600g lean lamb mince
3 tomatoes, chopped
250g mushrooms, sliced
1 red capsicum, chopped
700g jar reduced salt tomato pasta sauce
1/2 cup frozen peas
100g baby spinach
3/4 cup reduced fat tasty cheese, grated
Green salad, to serve
Preheat oven to 180°C (160°C fan-forced).
Cook pasta in a saucepan of unsalted boiling water, according to packet instructions. Drain and cover.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat.
Add onion and garlic. Cook, stirring, for 3 minutes or until softened.
Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
Add tomatoes, mushrooms and capsicum. Cook for 3 minutes or until mushrooms are softened.
Add sauce, peas and spinach. Simmer for 2 minutes or until spinach is wilted.
Place pasta in a large 8-cup capacity ovenproof dish. Top with mince mixture. Sprinkle with cheese.
Bake, uncovered, for 20 minutes or until cheese is golden.
Stand for 5 minutes.
Serve with salad.