Sorry for this unappetising picture - camera quality isn't great and I always find pasta bakes impossible to present nicely - especially when I'm starving and want to eat it quickly! My dad has made this in the past and I loved it - it's a Greek dish since it has cinnamon and greek yogurt in it which gives it that warming but fresh flavour. It's really comforting as it's pasta and mince, and the tomatoes and yogurt/egg topping almost make an omelette like texture on top. I can't really describe this dish in a way that does it justice, it's a very different pasta dish but in a oh-my-god-why-haven't-I-tried-this-before way! It's a lot more simple than other pasta bakes like lasagne as there is no slaving over the pan trying to make the perfect bechamel sauce. Although this takes a long time simmering and baking in the oven, it is easier than most other dishes and is worth it - you won't be disappointed.
Serves 4
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 450g lamb mince
- 2 tbsp tomato purée
- 2 tbsp plain flour
- 300ml chicken stock
- 1 tsp ground cinnamon
- 200g dried macaroni
- 2 beef tomatoes, sliced
- 300ml Greek yogurt
- 2 eggs, beaten
- handful of cheddar, grated
1. Preheat the oven to 190 degrees. Heat the oil in a large pan and soften the onion and garlic. Add the lamb mince, breaking it up with a wooden spoon and cook until browned all over.
2. Stir in the tomato purée and the flour, cooking for 1 minute, then add the chicken stock and the cinnamon. Bring to the boil, then reduce the heat and cover for around 25 minutes, stirring occasionally.
3. Meanwhile, cook the macaroni according to packet instructions in salted water. When cooked, drain, and add the pasta to the mince mixture.
4. Spoon into a large ovenproof dish.
Enjoy :)
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