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
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  • 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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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
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.
4th Apr, 2013
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.
24th Feb, 2013
I used lean beef mince instead of lamb and its gorgeous, will definitely make it again and again!
16th Feb, 2013
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.
thecherub's picture
28th Jan, 2013
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.
dragonma5306's picture
20th Jan, 2013
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.
15th Jan, 2013
Plates cleared all round...lovely dish and simple to make.
15th Jan, 2013
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.
14th Jan, 2013
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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