Mediterranean Lamb & Yogurt Pasta Bake
This Mediterranean Lamb & Yogurt Pasta Bake is a delightful dish featuring a fusion of rich flavors from the ground lamb and fresh vegetables, topped with a creamy Greek yogurt mix that offers a healthier twist on traditional pasta bakes. The zesty lemon adds a refreshing brightness to the dish, while olives infuse it with a salty depth. Adapted from a popular Australian recipe, this bake is perfect for family dinners, providing both comfort and nutrition. You can easily double the quantity to create delicious leftovers for busy evenings or packable lunches. The combination of tender penne pasta, seasoned lamb, and fresh zucchini, crowned with an irresistible yogurt topping, makes this dish not only satisfying but also visually appealing. It’s a wonderful way to enjoy a classic comfort food with a Mediterranean flair, making it suitable for casual weeknight meals or special gatherings.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Penne or Ziti Pasta
250 g (Cooked until al dente)
Olive Oil
1 tablespoon (For sautéing)
Red Onion
1 (Finely chopped)
Garlic Cloves
2-3 (Crushed)
Ground Lamb
500 g (Minced)
Mixed Herbs
1 tablespoon (Oregano, sage, thyme, basil, mint (to taste))
Kalamata Olives
1/2 cup (Pitted)
Zucchini
1 (Chopped)
Canned Tomatoes
2 (410 g cans) (Chopped)
Red Wine
1/2 cup (Optional)
Salt
to taste
Fresh Ground Black Pepper
to taste
Parmesan Cheese
1/4 cup (Finely grated)
Rocket or Baby Spinach Leaves
for garnish
Greek Yogurt
500 g
Egg
1 (Lightly beaten)
Lemon Zest
1 tablespoon (Finely grated (or nutmeg as alternative))
Instructions
1
Preheat your oven to 180°C (moderate oven).
2
Cook the penne or ziti pasta in a large pot of boiling salted water until al dente. Drain and set aside.
3
In a large frying pan, heat the olive oil over medium heat. Sauté the finely chopped red onion and crushed garlic until they are golden and fragrant, about 3-5 minutes. Remove from the pan and set aside.
4
In the same pan, add the ground lamb. Cook in batches if necessary, until the lamb is browned and cooked through, about 5-7 minutes. Make sure to break up the meat as it cooks.
5
Stir in the herbs of your choice, kalamata olives, chopped zucchini, and canned tomatoes. Bring the mixture to a boil. If using, add the red wine and allow it to reduce for a few minutes.
6
Add the cooked pasta to the pan, mixing well to combine all ingredients. Season with salt and black pepper to taste.
7
Transfer the pasta-lamb mixture into a large ovenproof dish (10-cup capacity) or smaller individual dishes if preferred.
8
In a bowl, mix together the Greek yogurt, lightly beaten egg, and finely grated lemon zest (or nutmeg as an alternative). Gently spread this creamy topping over the pasta mixture. Sprinkle with finely grated parmesan cheese.
9
Bake in the preheated oven for approximately 45 minutes, or until the top is golden and bubbling. If using smaller dishes, check for doneness after about 30 minutes.
10
Garnish with fresh rocket or baby spinach leaves before serving. Enjoy your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Mediterranean Lamb & Yogurt Pasta Bake?
The main protein used in this recipe is 500 grams of ground lamb.
What types of pasta are recommended for this bake?
Penne or Ziti pasta are recommended for this dish.
At what temperature should I preheat my oven?
You should preheat your oven to 180°C (350°F), which is considered a moderate oven temperature.
How long does the pasta bake need to be in the oven?
The dish should be baked for approximately 45 minutes, or until the top is golden and bubbling.
What are the ingredients for the creamy yogurt topping?
The topping consists of 500g Greek yogurt, one lightly beaten egg, and 1 tablespoon of finely grated lemon zest (or nutmeg).
Can I substitute the lemon zest in the topping?
Yes, nutmeg can be used as an alternative to lemon zest in the yogurt topping.
Which vegetables are included in the lamb mixture?
The recipe includes red onion, garlic cloves, zucchini, and canned chopped tomatoes.
What kind of olives should I use?
The recipe specifically calls for 1/2 cup of pitted Kalamata olives.
Is red wine a necessary ingredient?
No, the 1/2 cup of red wine is optional but adds depth to the sauce.
How should the pasta be cooked before baking?
The pasta should be cooked in boiling salted water until it is al dente, then drained.
What herbs are suggested for this recipe?
A tablespoon of mixed herbs such as oregano, sage, thyme, basil, or mint can be used to taste.
What size ovenproof dish is required?
You will need a large ovenproof dish with a 10-cup capacity.
Can I bake this in individual dishes?
Yes, you can use smaller individual dishes; however, you should check for doneness after about 30 minutes.
What type of cheese is used for the topping?
The recipe uses 1/4 cup of finely grated parmesan cheese sprinkled over the yogurt layer.
Is this recipe suitable for meal prep?
Yes, the description suggests you can easily double the quantity to create leftovers for busy evenings or packable lunches.
How long should I sauté the onions and garlic?
Sauté them for 3-5 minutes until they are golden and fragrant.
How do I prepare the lamb for the sauce?
Cook the ground lamb in batches for 5-7 minutes until browned, breaking up the meat as it cooks.
What garnish is recommended for serving?
The dish is best garnished with fresh rocket or baby spinach leaves before serving.
Is this recipe freezer-friendly?
Yes, one of the recipe tags indicates that this pasta bake is freezer-friendly.
How much yogurt is needed for the recipe?
You will need 500 grams of Greek yogurt for the topping.
Do I need to add salt and pepper?
Yes, salt and fresh ground black pepper should be added to the pasta-lamb mixture to taste.
What oil is best for sautéing the ingredients?
The recipe recommends using one tablespoon of olive oil.
Is there a specific way to prepare the zucchini?
The zucchini should be chopped before being stirred into the lamb and tomato mixture.
What type of tomatoes are used?
The recipe calls for two 410g cans of chopped tomatoes.
What is the first step in making the yogurt topping?
In a bowl, mix together the Greek yogurt, the lightly beaten egg, and the lemon zest (or nutmeg).
Should I remove the onions and garlic from the pan before cooking the lamb?
Yes, the instructions state to sauté the onion and garlic, then remove them and set aside before browning the lamb.
How do I know when the bake is finished?
The bake is finished when the yogurt topping is golden and bubbling.
What makes this a 'healthier twist' on traditional pasta bakes?
The recipe uses a creamy Greek yogurt mix instead of heavy cream or high-fat cheese sauces typical of traditional bakes.
How many garlic cloves are required?
The recipe requires 2 to 3 crushed garlic cloves.
Does this dish have a Mediterranean flair?
Yes, the use of lamb, Greek yogurt, olives, lemon, and olive oil provides its Mediterranean character.