A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal
Prep:20 mins
Serves 6
1 tbsp olive oil1 large onion, chopped2 garlic cloves, crushed500g lean lamb mince1 tsp ground cinnamon1 beef or lamb stock cube2 x 400g cans chopped tomatoes1 tbsp dried oregano400g macaroni250g tub ricotta50g parmesan, grated50ml milkgarlic bread, to serve (optional)
STEP 1Heat 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.STEP 2Once 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.STEP 3Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.STEP 4Mix 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.
