Ingredients
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250 g penne or 250 g ziti pasta
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1 tablespoon olive oil
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1 red onion, finely chopped
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2 -3 garlic cloves, crushed
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500 g ground lamb, minced lamb (for Australians)
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1 tablespoon herbs (oregano, sage, thyme, basil, mint, according to taste preferences)
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1/2 cup kalamata olive, pitted
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1 zucchini, chopped
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2 (410 g) cans tomatoes, chopped
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1/2 cup red wine, such as merlot
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salt, to taste
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fresh ground black pepper, to taste
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1/4 cup parmesan cheese, finely grated
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rocket or baby spinach leaves, to garnish
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1 egg, lightly beaten
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500 g Greek yogurt
Instructions
- 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.