Greek lamb & macaroni bake

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• xpinkiix

  05 January 2013

  xpinkiix rated and commented on this recipe

  

  This is a great midweek meal and the kids loved it.Very tasty and filling will definitely be making again.

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• cakepopkids

  09 January 2013

  cakepopkids rated and commented on this recipe

  

  A great meal enjoyed by all the family. Very filling and served 2 adults and 2 children with plenty left over for another day.

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• helly

  13 January 2013

  helly rated and commented on this recipe

  

  Lovely dish, went down a treat. Fed 4 adults with leftovers. Will definitely do again.

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• Suzanne D

  14 January 2013

  Suzanne D rated and commented on this recipe

  

  Very easy to make, great for preparing in the day and just doing the oven part when ready to eat. My kids loved it as did my husband. Very light with the cheese as an alternative to using cheddar toppings. May try next time with feta too.

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• Beth

  15 January 2013

  Beth rated and commented on this recipe

  

  This was really yummy and the whole family loved it - my husband asked me to make it again and he's not easy to please! It was really easy to make, but I didn't realise it took so long to cook so I had to cut it short as the kids were starving. I cut the simmering of the lamb sauce down to 15 mins and the oven cooking time to 25 mins and it was still perfect. There was loads left over to freeze too.

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• F1madxxx

  15 January 2013

  F1madxxx rated and commented on this recipe

  

  Plates cleared all round...lovely dish and simple to make.

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• dragonma5306

  20 January 2013

  dragonma5306 rated and commented on this recipe

  

  Really enjoyed this. Cooked exactly to the recipe, although I may add a few mushrooms next time and possibly some carrots & celery just to up the 'hidden veg' content! I especially liked the ricotta topping. Easy to make; served 5-6 generously. I served with a salad rather than the garlic bread. Definitely making again.

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• The Cherub

  28 January 2013

  The Cherub rated and commented on this recipe

  

  Made this for 2 of us to have twice over (so essentially to serve 4) kept to the recipe more or less although used just 300g macaroni. It was really really filling, couldn't imagine eating it with garlic bread as well. We are having left overs tonight. Will definately make again as it was an easy recipe to follow too, nothing technical at all.

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• gill

  16 February 2013

  gill rated and commented on this recipe

  

  I think this may become a 'family favourite' as the first time I made it, it went down really well (clean plates) My 2 boys aged 10 and 7 have asked for it again. To make it gluten/wheat free I substituted the macaroni with gluten free penne pasta and used a gluten free Kallo organic stock cube. I also added some carrot/celery/pepper to the mince (what I had in the fridge at the time) and served with some broccoli.

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• Birchie

  24 February 2013

  Birchie rated and commented on this recipe

  

  I used lean beef mince instead of lamb and its gorgeous, will definitely make it again and again!

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• Mrs L. Parker

  04 April 2013

  Mrs L. Parker commented on this recipe

  A great dish, typically Greek flavour. Loved by the whole family, might substitute the parmasan with mature cheddar next time as always have cheddar in. Will also double up main meat part of the recipe and freeze, making it quicker to put together mid week.

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• SarahCater

  16 June 2013

  SarahCater rated and commented on this recipe

  

  Very easy to make and very tasty

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Ingredients

• 1 tbsp olive oil
• 1 large onion , chopped
• 2 garlic cloves , crushed
• 500g lean lamb mince
• 1 tsp ground cinnamon
• 1 beef or lamb stock cube
• 2 x 400g cans chopped tomatoes
• 1 tbsp dried oregano
• 400g macaroni
• 250g tub ricotta
• 50g Parmesan , grated
• 50ml milk
• garlic bread, to serve (optional)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 1 hr 15 mins

Ingredients

• 1 tbsp olive oil
• 1 large onion , chopped
• 2 garlic cloves , crushed
• 500g lean lamb mince
• 1 tsp ground cinnamon
• 1 beef or lamb stock cube
• 2 x 400g cans chopped tomatoes
• 1 tbsp dried oregano
• 400g macaroni
• 250g tub ricotta
• 50g Parmesan , grated
• 50ml milk
• garlic bread, to serve (optional)

PER SERVING

548 kcalories, protein 33g, carbohydrate 56g, fat 21 g, saturated fat 10g, fibre 4g, sugar 8g, salt 1 g

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