Greek Lamb Pasta Melt

MACROS Per Serving (Serves 5): 466Kcal, C30g, F22g, P36g

Could possibly squeeze 6 portions out if served with a small salad.

10 Min Prep

30 Min Cook


1 tbsp Olive Oil

1 Onion, finely chopped

2 Garlic Cloves, finely chopped

2 tsp dried Oregano

1 500g Lean Mince Lamb

1 400g tin chopped tomatoes

200g frozen spinach (defrosted)

30g Dill, thick stems removed & leaves chopped

250g Farfalle Pasta

1 ball reduced fat Mozzarella, drained & finely torn


1. Heat oil in a large pan, then add onion & garlic. Cook for 5 min over a medium heat.

2. Add the oregano and lamb, turn the heat up to high and cook for a further 5 min

3. Stir in the chopped tomatoes, olives, spinach & dill. Season well & cook for 5 mins until the lamb is cooked


4. Meanwhile, bring a pan of salted water to the boil and cook the pasta for 10-12 minutes, Until tender. Drain

5. Preheat the grill to Medium-High. Mix the drained pasta & meat mix together. Transfer to a large oven proof


6. Top with Mozzarella and grill for 4-5mins, until golden & bubbling.


This can be batch cooked and refrigerated or frozen…. Freeze the meat sauce only, once the dish has completely

cooled. Transfer to an airtight container & Seal. This can be kept for up to 3 months.

Defrost thoroughly & reheat in a pan & continue from step 4.

Greek Lamb Pasta.jpg
Angi Pilika