Greek Lamb & Yoghurt Pasta Bake

READY IN: 1hr 10mins




  • Cook pasta in boiling salted water until just tender, and drain.
  • Heat oil in pan, sauté onion and garlic, stirring occasionally, until they have softened; remove from the onion and garlic mixture from the pan.
  • Add the lamb to the same pan in batches until the lamb is browned; depending on the size of the pan, you may need to brown one batch of lamb at a time.
  • Add herbs, olives, zucchini and tomatoes and bring to the boil; if adding wine, allow the liquid to reduce before adding the wine.
  • Add the pasta to the pan and mix well.
  • Add salt and freshly ground black pepper, to taste.
  • Spoon pasta mixture into a large ovenproof, freezer-proof (if you are planning to freeze this dish) 10 cup capacity dish, or into several smaller dishes.
  • Pour the topping over the mixture and sprinkle with parmesan.
  • Cook in a moderate oven (180°C) for about 45 minutes or for a shorter time if you have used several smaller dishes.
  • Serve with rocket or baby spinach leaves.
  • To Freeze: make the recipe to the end of step 8. Cool for 15 minutes, cover with plastic wrap, label and freeze for up to 2 months.
  • To Serve: Thaw the pasta in its dish in the refrigerator, remove the plastic wrap, place the dish on an oven tray, cover it tightly with foil and bake in a moderate oven ((180°C) for about 30 minutes. Remember, if you have used a smaller dish for a smaller quantity, it will not require as long for reheating. Serve with rocket or baby spinach leaves.