Greek lamb & macaroni bake

Greek lamb & macaroni bake

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(27 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

Serves 6
A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal548
  • fat21g
  • saturates10g
  • carbs56g
  • sugars8g
  • fibre4g
  • protein33g
  • salt1g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, 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
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 400g macaroni
  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g Parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • garlic bread, to serve (optional)
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

Method

  1. Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.

  2. Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.

  3. Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.

  4. Mix together the ricotta, most of the Parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining Parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.

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Comments, questions and tips

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christinashuttl...
29th Sep, 2016
5.05
Very nice! Added some extra spices and garlic and me and my husband really enjoyed it!
nmaslin
20th Apr, 2016
5.05
Soon good added a few more things such as carrots, peppers and a little chilli. My other half does not like cinnamon so i always replace this with nutmeg. definitely making again
bikerbell
15th Nov, 2015
This was for me a total disaster and a waste of ingredients. The meat element was tasteless apart from an overwhelming flavour of cinnamon, even though I used less than the recipe stated. The topping was clagy with a 'dry' taste due to the ricotta. My portion went in the bin, husband struggled through it but asked me not to make it again.
deedeeandme
3rd May, 2015
Great dish! Always follow this recipe as it is (except for adding extra garlic!!). Have cooked this many times and always have empty plates at the end. No complaints here.
joanna1972
21st Mar, 2015
3.8
Really enjoyed this, very simple and tasty. Had a cinnamon stick so threw that in instead of the powder. Made it a day before to throw in the oven when home from work! Clean plates all round.
halcyondays
4th Mar, 2015
Good hearty winter dish with excellent flavour. Easy peasy to make.
maggiebleksley
25th Feb, 2015
I didn't have any ricotta or parmesan, so I blitzed some feta-style cheese in the food processor to get the right consistency and whisked in some milk. It was a great success - we all enjoyed it. As there are only three of us, I halved the macaroni and cheese, but made the full quantity of mince and tomato mixture and froze half for next time. Went very well with courgette, which I steamed with garlic salt and fresh dill. Will definitely make again and probably repeat the feta, as this worked very well.
teresaheffer
24th Nov, 2014
Lovely easy supper dish. I've been cooking the pastitsio from the October 1997 Good Food for years but this is more straightforward for a work day. I did add a few mushrooms as I had some to use up, but this quantity is probably enough for 5 or 6 portions.
ncrossby
10th Sep, 2014
Great recipe. Slightly altered the lamb mix as I was debating whether to cook this or Jamie Olivers Lamb Pastilas (which are amazing). So added a bit of that to this. I added 1/2 tsp cumin seeds and 1tsp of turmeric to onions when frying. Also threw in a few sultana's. Also did half the pasta but kept a whole tub of ricotta. I have to say the whole thing was delicious!! a real surprise as I'm not overly keen on macaroni cheese, but this makes it so tasty, but very light. Much better than the normal claggy one :-)
marmiteetponpon's picture
marmiteetponpon
23rd Apr, 2014
check this delicious and easy to prepare four chese pasta recipe at marmite et ponpon http://marmiteetponpon.com/2014/04/23/ooey-gooey-goodness-mac-n-cheese/

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