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5 from 1 vote

Chunky Keema Pasta Bake

A deliciously flavourful keema pasta bake, with gently curry flavours and a fabulous topping of stretchy mozzarella cheese.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Pasta meals
Cuisine: Indian, Italian
Keyword: creamy pasta, indian italian fusion, keema
Servings: 4 bowls
Calories: 598kcal
Author: Emily Leary



For the lamb keema

  • 450 g lean lamb mince
  • 2 tsp sunflower oil or vegetable oil
  • 1 large onion peeled and finely chopped
  • 2 garlic cloves peeled and finely chopped or crushed or 10ml/2tsp garlic purée
  • 1 tsp fresh root ginger minced
  • 1-2 green chillies deseeded and finely chopped
  • 3 tbsp curry paste of your choice
  • 3 medium tomatoes chopped
  • 1-2 tsp white sugar
  • 2 tbsp tomato purée
  • 1 pinch salt and black pepper

For the pasta bake

  • 200 g dried pasta shapes e.g penne, fusilli or eliche
  • 100 g broccoli cut into small pieces or florets
  • 1 pinch salt and black pepper
  • 150 ml lamb stock hot
  • 50 g mozzarella cheese
  • 2 tbsp coriander freshly chopped to garnish


To prepare the lamb keema

  • Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
  • Add the ginger, hot chilli sauce or fresh chillies and curry paste.
  • Cook over a moderate heat for 1-2 minutes, stirring occasionally.
  • Add the lamb and stir-fry for 2-3 minutes.
  • Add the tomatoes, sugar, tomato purée and bring to the boil.
  • Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. (If you're not ready to use at this stage, cool quickly, transfer into plastic container and freeze for up to 3 months)

To prepare the pasta bake

  • Preheat the oven to Gas mark 5, 190°C. Cook the pasta according to the packet instructions, drain and set aside. 
  • Cook the broccoli in a separate pan of boiling water for 2-3 minutes, drain and set aside.
  • Put the keema in a large non-stick pan with the stock and heat for 3-4 minutes until hot.
  • Remove from the heat and add the pasta and broccoli.
  • Season if required.
  • Combine the mince and pasta with half the cheese.
  • Spoon the mixture into a 2L (3½pint) ovenproof dish or 4 individual ovenproof dishes. Alternatively, do as I did and use a dish that can go from hob to oven - it's a great time saver!
  • Sprinkle over the remaining cheese and bake for 15-20 minutes.
  • Garnish with freshly chopped coriander, if desired, before serving with warm crusty bread and a crisp green salad.



Calories: 598kcal | Carbohydrates: 50g | Protein: 32g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 92mg | Sodium: 296mg | Potassium: 534mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2874IU | Vitamin C: 46mg | Calcium: 141mg | Iron: 4mg