Greek Lamb Pasta Melt

lamb pasta bake

This speedy, warming supper is made with Lamb mince, oregano, black olives, farfalle pasta, tomatoes and mozzarella, and baked until golden and bubbling. 

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people


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.


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.


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