Greek lamb pasta melt recipe
Created by The Tesco Recipes team
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.
See method- Serves 4
- 30 mins to cook
- 650 calories / serving
- Freezable
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
Each serving contains
- Energy
- 2735kJ 650.0kcal
- Fat
- 27g
- Saturates
- 11g
- Salt
- 1.4g
- Sugars
- 10g
of the Reference intake
Carbohydrate 57.9gProtein 46.4gFibre 6.6g
Method
- 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.
- See more Pasta recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
