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+ servings

Lamburger Helper

A grown-up spin on a childhood classic

Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6


  • 12 ounces cavatappi pasta corkscrew
  • 1 tbsp olive oil
  • 1/2 yellow onion. diced
  • 1 lb ground lamb
  • 1 tsp kosher salt
  • 2 tbsp tomato paste
  • 1 15 ounce can tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1-2 cups beef broth
  • 1 cup sharp cheddar cheese
  • 1/2 cup asiago cheese
  • 3/4 cup heavy cream
  • 1/4 cup fresh parsley, optional


  1. Bring a stock pot of salted water to a boil and cook pasta according to package directions, drain and set aside.

  2. Heat olive oil in a large skillet over medium heat; add onion and sauté until translucent. 

  3. Add ground lamb, sprinkle with salt. Sauté, breaking up the lamb with a spatula, until the lamb is cooked through and no longer pink, about 5-7 minutes. Drain excess fat. 

  4. Add tomato paste, tomato sauce, broth (starting with one cup) and remaining spices. Add cooked pasta. Adjust broth as needed to reach desired consistency.

  5. Remove from heat and add heavy cream, asiago and cheddar cheeses and stir to combine. Slowly add more broth to reach your desired consistency. Sauce will thicken as ot stands.

  6. Serve immediately and enjoy!

Recipe Notes

To reheat- warm in a sauté pan over medium heat. Add beef broth 1/4 cup at a time to rehydrate noodles. Serve when noodles are soft and dish is warmed through.