Lamb and Spinach Pasta Bake

1 pound ground lamb

Recipe and photo by Sara Newberry

5 scallions, sliced

4 cloves garlic, sliced

3 cups baby spinach 

3 cups Greek yogurt

8 ounces crumbled feta, divided

1 pound cooked rigatoni 

Vegetable oil

Salt and pepper

Heat oven to 350F. 

Heat 2 tablespoons oil in a large skillet. Add lamb and cook, breaking up with a wooden spoon, until brown. Stir in scallions, garlic and spinach, cooking until spinach is wilted. 

Transfer to a bowl and stir in yogurt and half the feta, then mix in rigatoni. Pour into an 8 x 8 baking dish and top with remaining feta. Bake until feta is softened, about 15 minutes. Serve hot.