Greek Lamb Pasta Melt

Greek Lamb Pasta Melt

100% Irish lamb mince, oregano and black olives are combined with farfalle pasta, tomatoes and mozzarella to make this speedy supper that takes just 30 minutes to make. 

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

Heat the oil in a large frying pan, then add the onion and garlic and cook for 5 minutes over a medium heat.

Add in the oregano and lamb, turn the heat up to high and cook for a further 5 minutes.

Stir in the chopped tomatoes, olives, spinach and dill. Season well and cook for 5 minutes until the lamb is cooked through.

Meanwhile, bring a pan of salted water to the boil and cook the farfalle for 10-12 minutes, 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 minutes, until golden and bubbling.



Ingredients

1 tbsp olive oil
1 onion, finely chopped 
2 garlic cloves, finely chopped
2 tsp dried oregano
1 x 500g pack lamb mince 
1 x 400g tin chopped tomatoes
140g pitted black olives
200g frozen spinach (about 7 cubes), defrosted
1 x 30g pack dill, thick stems removed and leaves chopped
250g farfalle
1 ball half-fat mozzarella, drained and finely torn

 

Ingredients

1 tbsp olive oil
1 onion, finely chopped 
2 garlic cloves, finely chopped
2 tsp dried oregano
1 x 500g pack lamb mince 
1 x 400g tin chopped tomatoes
140g pitted black olives
200g frozen spinach (about 7 cubes), defrosted
1 x 30g pack dill, thick stems removed and leaves chopped
250g farfalle
1 ball half-fat mozzarella, drained and finely torn

 

Preparation

Heat the oil in a large frying pan, then add the onion and garlic and cook for 5 minutes over a medium heat.

Add in the oregano and lamb, turn the heat up to high and cook for a further 5 minutes.

Stir in the chopped tomatoes, olives, spinach and dill. Season well and cook for 5 minutes until the lamb is cooked through.

Meanwhile, bring a pan of salted water to the boil and cook the farfalle for 10-12 minutes, 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 minutes, until golden and bubbling.