*Lamb and Pasta Gratin

This is a recipe I came up with this week. I was in no mood to run to the grocery mart, but I had plenty of leftover pieces of this and that in the freezer. So I grilled up some steaks and made this lovely Lamb and pasta gratin. It's left over gravy from my Irish biscuits and gravy, with swiss cheese, bread crumbs and fresh chives. Very easy to put together with high impact flavor. Its almost reminiscent of hamburger helper but in a very grown up way! 


Lamb and Pasta Gratin:
2 cups of Lamb sausage gravy
8 ounces (2-3 cups) pasta. I used a combination of orecchiette and egg noodles
1/2 cup swiss cheese
1/2 cup bread crumbs
1-2 tablespoons extra virgin olive oil
*Chives to garnish

Preheat oven to 350 degrees.

Cook pasta according to package directions for al dente. Combine with the gravy and place in a buttered casserole or gratin dish(es). Sprinkle cheese on top and bread crumbs on top of that. Drizzle with extra virgin olive oil and bake for 20-25 until its bubbly and slightly browned.