This speedy, warming supper takes just 30 minutes to make and is brimming with gorgeous Greek flavours. Lamb mince, oregano and black olives are combined with farfalle pasta, tomatoes and mozzarella, and baked until golden and bubbling. This pasta bake is great for batch cooking, too, as the meat sauce can be made ahead and frozen until needed.
- Heat the oil in a large frying pan, then add the onion and garlic and cook for 5 mins over a medium heat. Add in the oregano and lamb, turn the heat up to high and cook for a further 5 mins.
- Stir in the chopped tomatoes, olives, spinach and dill. Season well and cook for 5 mins until the lamb is cooked through.
- Meanwhile, bring a pan of salted water to the boil and cook the farfalle for 10-12 mins, until tender. Drain.
- Preheat the grill to medium-high. Stir the meat mixture into the drained pasta and spoon into a 1.5ltr ovenproof dish. Top with the mozzarella and cook under the preheated grill for 4-5 mins, until golden and bubbling.
Freezing and defrosting guidelines
Freeze the meat sauce only – once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly and reheat in a pan, then continue from step 3 of the method.
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