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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Adejobi Abosede
[email protected]This dish was absolutely divine! The lamb was cooked to perfection and the yoghurt sauce was incredibly flavorful. The pasta was cooked just right, and the cheese topping added a perfect finishing touch. I will definitely be making this again and aga
Sxrrow
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The lamb was tough and the yoghurt sauce was too thin. The pasta was also overcooked. I think I'll stick to my usual pasta recipes in the future.
Noman ijaz Noman ijaz
[email protected]This recipe was a bit too bland for my taste. I think it could have used some more spices or herbs. The lamb was also a bit dry. I might try making it again with some modifications.
Kyle Allen
[email protected]I love how versatile this recipe is. I've made it with different types of meat, different types of pasta, and different types of cheese. It always turns out delicious. It's a great recipe to have in your repertoire for those nights when you don't kno
ABDUL GAFFUR
[email protected]This recipe was easy to follow and the results were delicious! The lamb was tender and flavorful, and the yoghurt sauce was creamy and tangy. The pasta was cooked perfectly al dente, and the whole dish was topped with a delicious layer of melted chee
Sub Boom
[email protected]This recipe was a disaster! The lamb was tough and the yoghurt sauce was curdled. The pasta was also overcooked. I don't know what went wrong, but I will definitely not be making this recipe again.
Honor Gannon
[email protected]I'm not a fan of lamb, but I decided to try this recipe anyway. I was pleasantly surprised! The lamb was cooked perfectly and was very tender. The yoghurt sauce was also delicious. I would definitely make this again, even though I'm not a big fan of
Jaden Tatenda
[email protected]This dish was a bit too rich for my taste. The lamb was very fatty, and the yoghurt sauce was too thick. I think I would have liked it better if the lamb had been leaner and the sauce had been thinner.
Deebas Chhetri
[email protected]I'm always looking for new pasta recipes, and this one caught my eye. I'm so glad I tried it! The lamb and yoghurt combination was unexpected but delicious. The pasta was cooked perfectly, and the cheese topping was the perfect finishing touch. I wil
Sanaullah Bhatti
[email protected]This recipe was a good starting point, but I made a few changes to suit my taste. I used ground lamb instead of lamb shoulder, and I added some extra spices to the yoghurt sauce. I also used a different type of pasta. The end result was a delicious a
Thoppe Mahana
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The lamb was tough and the yoghurt sauce was too thin. The pasta was also overcooked. I think I'll stick to my usual pasta recipes in the future.
regine baldas
[email protected]This recipe was a bit too bland for my taste. I think it could have used some more spices or herbs. The lamb was also a bit dry. I might try making it again with some modifications.
Kyega Robinson
[email protected]This dish was absolutely divine! The lamb was cooked to perfection and the yoghurt sauce was incredibly flavorful. The pasta was cooked just right, and the cheese topping added a perfect finishing touch. I will definitely be making this again and aga
Abed A
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The instructions were clear and concise, and I had everything I needed in my kitchen. The end result was a delicious an
Md Sami.
[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 al dente, and the whole dish was topped with a delicious layer of melted cheese