GREEK LAMB & YOGHURT PASTA BAKE
Adapted from a recipe I found in a recent issue of the Australian magazine 'New Idea'. This recipe is strong on lemon flavouring so if strong citrus flavourings are not your scene, you may like to add ½ teaspoon nutmeg to the yoghurt topping instead of the lemon zest. I haven't yet had the chance to make this recipe, but I didn't want to risk misplacing it (little chance of that: I've adapted it to my liking already!), so I'm posting it here for safe-keeping. I'm absolutely intrigued - and excited - by the idea of a yoghurt topping: a healthier creamy topping! WOW! I'm always keen to double quantities of recipes like this one so as to freeze some dinners both for those inevitably busier evenings and for great take-to-work lunches. Freezing details have been included here. The canned tomatoes I use (Italian) have very little juice. If your canned tomatoes have a lot of juice, you may like to drain them. You can always add a bit of what's been drained off, though I'm always keen to make some space for a bit of wine!
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h10m
Yield 1 10-cup Dish, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 746.2, Fat 40.8, SaturatedFat 15.8, Cholesterol 202.1, Sodium 362.8, Carbohydrate 59.1, Fiber 6.2, Sugar 8.8, Protein 36.4
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Bulus Anthony
[email protected]This was a great recipe! The lamb was tender and the yoghurt sauce was very flavorful. I would definitely make this again.
Jacoline April
[email protected]This dish was easy to make and very delicious. The lamb was tender and the yoghurt sauce was creamy and flavorful. The pasta was cooked perfectly and the cheese was melted and gooey.
Okeke Vivian
[email protected]I'm not a big fan of lamb, but this dish was delicious! The lamb was cooked perfectly and the yoghurt sauce was very flavorful. I would definitely make this again.
Faysal Ahamed
[email protected]This was a really good dish! The lamb was tender and the yoghurt sauce was very flavorful. I would definitely make this again.
Suman Neupane
[email protected]I love Greek food and this recipe did not disappoint! The lamb was tender and flavorful, and the yoghurt sauce was creamy and tangy. The pasta was cooked perfectly and the whole dish was very cheesy. I will definitely be making this again!
Shayan Shaheen
[email protected]This dish was easy to make and very delicious. The lamb was tender and the yoghurt sauce was creamy and flavorful. The pasta was cooked perfectly and the cheese was melted and gooey. I would definitely recommend this recipe to anyone looking for a qu
Wendy Ross
[email protected]I'm not a big fan of lamb, but I decided to try this recipe anyway. I was pleasantly surprised! The lamb was cooked perfectly and the yoghurt sauce was very flavorful. I would definitely make this again.
Margaret Sides
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The lamb was tender and juicy, the yoghurt sauce was creamy and flavorful, and the pasta was cooked al dente. I would definitely recommend this recipe to anyone looking for a
Jan Bhadar
[email protected]I made this dish last night and it was delicious! The lamb was so tender and the flavors were amazing. I used a bit more yoghurt than the recipe called for and it turned out perfect. I will definitely be making this again.
Malithi Kaikarage
[email protected]This Greek lamb yoghurt pasta bake was a hit with my family! The lamb was tender and flavorful, and the yoghurt sauce was creamy and tangy. The pasta was cooked perfectly and the whole dish was very cheesy. I will definitely be making this again!