1 tbsp olive oil
450g/1lb minced (ground) lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 aubergine (eggplant), diced
1 x 400g/14oz can tomatoes
200ml/7fl oz/¾ cup gluten-free lamb stock
250ml/8fl oz/1 cup red wine
340g/12oz gluten-free pasta
250g/9oz/1½ cups cream cheese
2 medium eggs, beaten
4 tbsp freshly grated Parmesan
salt and ground black pepper
1 Heat the oil in a pan over a low heat. Fry the lamb and onion for 5 minutes, stirring until the meat is browned. Mix in the garlic and aubergine and cook for 3–4 minutes.
2 Stir in the tomatoes, stock, wine and seasoning. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 45 minutes.
3 Preheat the oven to 190°C/375°F/Gas 5. Cook the pasta according to the instructions on the pack. Drain well.
4 Add the cream cheese to the pasta pan and beat in the eggs. Season with salt and pepper. Gently stir in the pasta.
5 Spoon the meat mixture into a large ovenproof dish and spoon the pasta in an even layer over the top. Sprinkle with grated Parmesan and bake in the oven for 30–35 minutes until the topping is golden brown.