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Can be prepared in 60 minutes or less.

This basil lamb casserole is a flavorful twist on your hamburger and macaroni standard. Ground lamb substitutes hamburger, Parmesan cheese substitutes cheddar, and basil is the added touch that brings the dish together.

1 Tbsp of olive oil
1 yellow onion, chopped
2 lbs ground lamb
1/2 cup fresh mint leaves
1 cup fresh basil leaves
1 cup grated fresh Parmesan cheese
1 large can of chopped tomatoes
3 cups of macaroni (uncooked) either wheat or quinoa
Salt and pepper

Pre-heat oven to 350 degrees F.

1 In a large sauté pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.

2 Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente – firm, not soft.

3 In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25-30 min.

Serves 4 to 6.