1. Cook pasta in boiling salted water until just tender, and drain. 2. Heat oil in pan, sauté onion and garlic, stirring occasionally, until they have softened; remove from the onion and garlic mixture from the pan. 3. 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. 4. Add herbs, olives, zucchini and tomatoes and bring to the boil; if adding wine, allow the liquid to reduce before adding the wine. 5. Add the pasta to the pan and mix well. 6. Add salt and freshly ground black pepper, to taste. 7. 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. 8. Pour the topping over the mixture and sprinkle with parmesan. 9. Cook in a moderate oven (180°C) for about 45 minutes or for a shorter time if you have used several smaller dishes. 10. Serve with rocket or baby spinach leaves. 11. 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. 12. 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. ---------------------------------------------------------------------------
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