This Greek pasta bake recipe includes the traditional Greek pasta, macaroni. Serve the pasta dish alongside an authentic Greek salad for a quick and easy dinner idea.
This Greek-inspired pasta bake recipe can be served alongside an authentic Greek salad for a quick and easy dinner idea.
We've used lamb mince and macaroni and topped with a white sauce and cheese.
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Yields:
4
Prep Time:
10 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 35 mins
Cal/Serv:
720
Ingredients
2Tbsp.
vegetable oil
1
onion, finely chopped
2
garlic cloves, crushed
450g
(1lb) lamb mince
2tbsp tomato purée
400g
can chopped tomatoes
2
bay leaves
150ml
(1⁄4 pint) hot beef stock
15g
(1⁄2oz) butter
15g
(1⁄2oz) plain flour
300ml
(1⁄2 pint) milk
1
egg
350g
(12oz) macaroni
50g
(2oz) Cheddar, grated
Directions
Step 1
Heat the vegetable oil in a large pan and cook the onion and garlic for 3min until softened. Add the lamb mince and stir-fry over a high heat for 3-4min until browned all over. Stir in the tomato purée and cook for 1-2min. Stir in the chopped tomatoes, bay leaves and stock and season with salt and freshly ground black pepper. Bring to the boil, reduce the heat and cook for 35-40min.
Step 2
Meanwhile, make the white sauce. Melt the butter in a small pan, then stir in the flour and cook over a medium heat for 1-2min. Gradually whisk in the milk over the heat, stirring continuously. Turn the heat down low and cook for 4-5min, stirring occasionally. Remove from the heat and cool slightly. Stir in the beaten egg and season generously with salt and freshly ground black pepper. Set the mixture to one side, then preheat the oven to 180°C (160°C fan oven) mark 4.
Step 3
Cook the macaroni in boiling salted water according to packet instructions. Drain well and spoon half into a 2 litre (31⁄2 pint) ovenproof dish. Spoon the meat sauce over, then top with the remaining macaroni. Pour the white sauce evenly over the top, scatter with grated Cheddar and cook in the oven for 25–30min. Serve with green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
