Ingredients
1 block Muenster Cabot Cheddar
1 box penne quinoa pasta
24 oz tomato sauce
1 cup milk
2 tsp olive oil
1 lb ground lamb
1 tsp granulated onion
1 tsp granulated garlic
1 tsp ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground tumeric
2 tsp hot paprika
2 tsp salt
½ tsp garam masala
Thai Chili pepper
Tools
1 baking dish
Directions
Step 1
Boil water (salted) for pasta, add in some penne pasta and undercook by 4 mins.
1 box penne quinoa pasta
salt
Step 2
Spice ground lamb (or any other meat that you'd like) with the seasoning mix below.
1 lb ground lamb
1 tsp granulated onion
1 tsp granulated garlic
1 tsp ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground tumeric
2 tsp hot paprika
2 tsp salt
½ tsp garam masala
Step 3
Add olive oil to a pan on medium low heat, pan fry the seasoned ground lamb until it’s cooked through.
2 tsp olive oil
Step 4
Next add tomato sauce, milk and Thai chili pepper (minced) to the pan. Let it simmer on low heat for 20 mins.
24 oz tomato sauce
1 cup milk
Thai Chili pepper
Step 5
Once it’s done simmering, incorporate the undercooked pasta to the sauce and mix well.
Step 6
Transfer the sauce + pasta into a baking dish and top with a healthy amount of Munster Cabot Cheese (shredded) and bake at 400°F for 15 mins.
1 block Muenster Cabot Cheddar
1 baking dish