One-pot Greek Lamb Rigatoni
with Mozzarella, Olives and Baby Spinach
Big flavours, one pot! Juicy lamb, briny olives, and gooey mozzarella come together for a Greek-inspired pasta night done right.
NEW
Cals 1015 · Prot 63 · Carbs 86 · Fat 41
Family Friendly
40 min
Big flavours, one pot! Juicy lamb, briny olives, and gooey mozzarella come together for a Greek-inspired pasta night done right.
NEW
Cals 1015 · Prot 63 · Carbs 86 · Fat 41
Family Friendly
Ingredients
Lean Lamb Mince
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Kalamata olives
40 Grams
Fresh dill
15 Grams
Tomato paste
50 Grams
Peeled plum tomatoes
400 Grams
Beef stock cube
9*11*15*
1 Piece
Dried oregano
2 Grams
Cinnamon powder
2 Grams
Allspice powder
2 Grams
Water
600 ML
Rigatoni pasta
10*11*
180 Grams
Baby spinach
40 Grams
Mozzarella ball
4*
125 Grams
Allergens
*9 Soya, *11 Gluten, *15 Celery, *10 Wheat, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4539 / 1015 |
| Fats (g) | 40.9 |
| of which saturated (g) | 22.3 |
| Carbohydrates (g) | 86 |
| of which sugars (g) | 14.4 |
| Fibers (g) | 9 |
| Proteins (g) | 63.2 |
| Salt (g) | 5.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the red onion and garlic.
- Slice the kalamata olives in half.
- Pick and finely chop the dill.
2 Cook lamb
- Heat a large pan over a medium heat with a drizzle of olive oil.
- Add the onion. Fry for 3-5 min until softened.
- Add the garlic, lamb mince and pinch of salt.
- Fry for 5 min until browned, breaking it up with a rubber spatula.
3 Make sauce
- Add the tomato paste. Fry for 1-2 min further.
- Add the peeled tomato (breaking up with a wooden spoon), stock cube, oregano, cinnamon, allspice and measured water.
- Stir and cook for 2-3 min.
4 Add pasta
- Stir in the rigatoni.
- Bring to a boil.
- Lower the heat, cover with a lid and simmer for 15-18 min until 'al dente' or cooked to your liking.
Tip! Stir the pasta a few times to ensure even cooking. Splash in more water if it's looking dry!
5 Finish pasta
- Switch off the heat and mix in the baby spinach and kalamata olives.
- Tear the fresh mozzarella all over the top.
6 Serve
- Divide the One-pot Greek Lamb Rigatoni amongst plates, garnish with chopped dill and enjoy!
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?