Greek lamb & macaroni bake

Greek lamb & macaroni bake

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(71 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


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


  • 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



    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



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

  • 400g macaroni
  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 50g parmesan, grated



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

  • 50ml milk



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

  • garlic bread, to serve (optional)



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


  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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Michael Christofi's picture
Michael Christofi
22nd Jul, 2020
Halloumi cheese is used in this traditional greek dish, (Not Parmesan) Though any cheese even chedder can be used this would not be hundred percent correct.
26th Apr, 2020
I found this too dry. I followed the recipe exactly the macaroni with parmasan crisp off too much and quite hard, perhaps temperature too high, maybe needds to have foil on top for first 20 mins then take off slightly brown off. I think if I tried this again, being we use lamb, I would like to add chopped apricots instead of oregano which has taken on a dominant taste. I would like more moisture in the macaroni and maybe a different cheese on top.
19th Apr, 2020
Replaced the ricotta with yoghurt and mixed in an egg. Then topped with half fat cheese. Family favourite.
3rd Jan, 2020
Great dish, made this with 5% fat beef mince to keep calories down and added some extra flavouring with cayenne and a beef oxo cube and totally delicious.
20th Sep, 2019
Don't change a thing, the recipe is perfect as is. Wonderful, comforting meal. Easy to make ahead too, and just pop in the oven 30min before dinnertime. Someone mentioned the ricotta was bland but I found it gave a lovely light refreshing taste, and prevented it from feeling too stodgy.
11th Mar, 2019
Worked well for me. Used red onions as that was that was to hand, and made the dish as half the recipe quantities. I didn't layer it, just mixed up the whole lot and baked it, and it was tasty. The ricotta made a pleasant change from the sometimes over-cloying cheddar recipes. I'd probably reduce the pasta quantity by about a third next time, but this recipe is a keeper.
26th Feb, 2019
I tried this with a few variations. I added carrots to give it bit more texture. I also added some siracha to give it a little after kick. I added some smoked paprika to the macaroni cheese and used cheddar and parmesan to get a nice and cheesy top. Really good recipe. I would use less pasta and more mince and have a thinner layer of the macaroni cheese on the top next time.
6th Jan, 2019
Love this dish, super fast and easy to make, great taste - even my fussy 10 year old loves it! I use half turkey mince, half lamb to make it slightly healthier, doesn’t compromise on flavour.
5th Jan, 2018
Virtually a weekly favourite, kids (2 and 4) love it. Many thanks for the recipe!
4th Oct, 2017
I just use the meat part as a lamb Bolognese. so much more flavour than a normal Bolognese.


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