Greek lamb & macaroni bake

Greek lamb & macaroni bake

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(61 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 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
    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 cheese made from whey and traditionally a by-product of…

  • 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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cjsansom
8th Jan, 2014
Very disappointed. Had high hopes of a pastitisio-type dish, simplified, but didn't like the ricotta topping (I do like ricotta so that's not the issue). The lamb lacked depth of flavour. Think I will stick to a traditional recipe next time.
chickenofpie
3rd Jan, 2014
Delicious! Halved the mince and macaroni for 2 of us. Still made a good sized dish full probably enough for 3/4 but we managed to eat the lot as it was so tasty! Easy to make, not much mess or fuss. Will make again soon.
sharangoose
25th Feb, 2015
Hi chickenofpie Did you keep all other quantities the same? Thanks
marlboro1
14th Nov, 2013
Enjoyed this a nice easy midweek meal, very filling and tasty too would serve 6 easily. Thanks
debbielee77
21st Oct, 2013
Absolutely delish. Although I did make a few alterations - used cream cheese instead of ricotta and cheddar instead of parmesan. Both my other half and my little boy loved it. Definitely will be a regular in our household from now on.
jeanius
2nd Oct, 2013
Mixed feelings for us with this one. Hubby said "nice", adult son loved it and had seconds. Me - I love my macaroni cheese and my shepherds pie separately and found this nice enough but won't rush to cook it again.
bluejay
26th Sep, 2013
Pastitsio is one of my very favourite Greek dishes and I will definitely give this version a try at home
dutes8080's picture
dutes8080
8th Aug, 2013
5.05
Just great, easy, and tastes fab, what more could you want.
bandcamper
5th Aug, 2013
This was a hit with my 3 kids, clean plates and fussy 18 month old couldn't shovel it in fast enough. I enjoyed it too, and I'm not generally a fan of lamb mince. I think it would be too heavy served with garlic bread, nice as a summer meal with salad.
lilac-fairy's picture
lilac-fairy
6th Jul, 2013
I have always loved this from my many visits to the Greek islands and this recipe tasted very authentic, the aroma of the lamb with the cinnamon very evocative of sitting outside Greek tavernas by the sea. Easy to make too, so pleased to have found this recipe, will now go in my favourites folder.

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