400g can Mutti Polpa Finely Chopped Tomatoes with Garlic
430ml (1 3/4 cups) chicken stock
425g tub Coles Creamy Cheese Sauce
25g (1/3 cup) pre-grated parmesan
Fresh oregano leaves, to serve (optional)
Method
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Step 1 Heat the oil2 tbsp olive oil in a large, deep, non-stick, ovenproof, frying pan over high heat. Add the onion110g (1 cup) diced frozen onion and lamb500g lamb mince. Cook, breaking up mince with a wooden spoon, for 3-4 minutes or until lamb is browned.
Step 2 Add the risoni165g (3/4 cup) Risoni Pasta, eggplant1 (about 400g) eggplant, cut into 2cm pieces, cinnamon2 tsp ground cinnamon, allspice1/2 tsp ground allspice, tomato400g can Polpa Finely Chopped Tomatoes with Garlic and stock430ml (1 3/4 cups) chicken stock to the pan. Stir to combine. Season and bring to the boil. Cover, reduce heat to medium and simmer, stirring occasionally, for 7-8 minutes or until risoni is al dente.
Step 3 Preheat an oven grill on high. Spread cheese sauce425g tub Creamy Cheese Sauce over the top of the risoni mixture. Sprinkle with the parmesan25g (1/3 cup) pre-grated parmesan. Grill for 2 minutes or until top is golden. Sprinkle with oregano leavesFresh oregano leaves, to serve (optional), if using, to serve. Watch our step-by-step video below to see how to make our Easy moussaka risoni 'bake' recipe.
