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Tortiglioni, Lamb Hash, Eggplant & Mascarpone

Pasta Lamb Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Energy: 737 kcal / serving

Instructions

  • 1.   Heat the water for your pasta (which you will cook very al dente, about 2 minutes less than indicated on the package) and meanwhile, sauté the finely minced red onion in a tablespoon of butter.
  • 2.   Cut the eggplant into small cubes and add to the onion.
  • 3.   Add thyme to taste, as well as a small tablespoon of butter, the lamb hash, and let simmer over medium heat.
  • 4.   Once the eggplant pieces are tender and the lamb hash is cooked, add the mascarpone, the bouillon cube, and continue cooking while stirring.
  • 5.   Season with salt and pepper, and add thyme to taste. Then, add the pasta to the sauce.
  • 6.   Sprinkle with provolone and serve!

Ingredients for servings

  • 500 g of rigatoni
  • 350 g of minced lamb
  • 1 eggplant
  • 1 red onion
  • 250 g of mascarpone
  • 50 g of provolone
  • 1 fresh thyme
  • 1 butter
  • 1 chicken bouillon cube
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    737 kcal
    37 %
  • Fat
    26,77 g
    38 %
  • of which saturated
    16,68 g
    83 %
  • Carbohydrates
    94,86 g
    36 %
  • of which sugar
    9,08 g
    10 %
  • Protein
    19,47 g
    39 %
  • Fibers
    5,5 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.