Greek lamb pasta melt recipe

  • Serves 4
  • 30 mins
  • 650 calories / serving
  • Freezable
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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.

  1. 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.
  2. Stir in the chopped tomatoes, olives, spinach and dill. Season well and cook for 5 mins until the lamb is cooked through.
  3. Meanwhile, bring a pan of salted water to the boil and cook the farfalle for 10-12 mins, until tender. Drain.
  4. 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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  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp dried oregano
  • 500g pack lamb mince
  • 400g tin chopped tomatoes
  • 140g pitted black olives
  • 200g frozen spinach (about 7 cubes), defrosted
  • 30g pack dill, thick stems removed and leaves chopped
  • 250g farfalle
  • 1 ball half-fat mozzarella, drained and finely torn
  • Energy 2735kj 650kcal 33%
  • Fat 27g 39%
  • Saturates 11g 54%
  • Sugars 10g 11%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 57.9g Protein 46.4g Fibre 6.6g


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