Food by Barbara Northwood

Greek mince and yogurt pasta

Jul 15 01:34pm

Prep Time	Cook Time	Serves
25 mins	45 mins	4-6

Ingredients

250g bow tie pasta
1 tblsp olive oil
1 red onion, finely chopped
1 clove garlic, crushed
500g lamb mince
1 tblsp Greek seasoning
1 / 2 cup pitted kalamata olives
1 zucchini, chopped
2 x 410g cans crushed tomatoes
Salt and pepper, to taste
1 / 4 cup breadcrumbs
Rocket leaves, to garnish
Yogurt topping
500g Greek-style yogurt
1 egg, lightly beaten
1 tblsp finely grated lemon rind

1. Cook pasta in boiling salted water until tender. Drain.
2. Heat oil in a saucepan. Cook onion and garlic, stirring occasionally, until soft. Remove. Add lamb in batches to the same pan and cook until browned all over. Return lamb and onion to pan. Add seasoning, olives, zucchini and tomatoes. Bring to boil. Add pasta. Season with salt and pepper.
3. To make yogurt topping, combine ingredients in a bowl and mix well.
4. Spoon pasta mixture into a large ovenproof, freezerproof dish (10-cup capacity). Pour over topping. Sprinkle with breadcrumbs.
5. Cook uncovered in a moderate oven (180C) for about 45 minutes.
6. Garnish pasta with rocket to serve.

To freeze: Make recipe to the end of step 4. Cool for 15 minutes. Cover with plastic wrap. Label and date. Freeze for up to 2 months.

To serve: Thaw pasta in its dish in the refrigerator. Remove wrap. Place on an oven tray. Cover tightly with foil. Cook in a moderate oven (180C) for 30 minutes. Remove foil and cook for a further 30 minutes, or until hot. Finish step 6.