Greek lamb pasta bake

    1 hour 20 min

    This is a great recipe for a Greek inspired pasta bake with layers of macaroni, lamb mince and a creamy white sauce.


    Dorset, England, UK
    46 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 450g (1 lb) lamb mince
    • 2 tablespoons tomato purée
    • 1 (400g) tin chopped tomatoes
    • 2 bay leaves
    • 150ml (1/4 pt) beef stock
    • salt and pepper, to taste
    • 1 tablespoon butter
    • 1 tablespoon plain flour
    • 300ml (1/2 pt) milk
    • 1 egg, beaten
    • 350g (12 oz) macaroni, cooked
    • 55g (2 oz) Cheddar cheese, grated

    Prep:50min  ›  Cook:30min  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease a 2L casserole dish.
    2. Heat oil and cook and stir onion and garlic for 3 minutes until soft. Add lamb mince and cook over high heat for 3 to 4 minutes. Stir in tomato purée and cook for 1 to 2 minutes. Stir in chopped tomatoes, bay leaves and stock. Season with salt and pepper to taste. Bring to the boil then reduce heat and cook for 35 to 40 minutes.
    3. To make the white sauce, melt butter in a saucepan, stir in flour and cook 1 to 2 minutes. Gradually whisk in milk, turn heat down and cook for 4 to 5 minutes, until thickened. Remove from heat and cool slightly. Stir in the egg and season generously with salt and pepper. Set aside.
    4. Place half of the cooked macaroni in the bottom of the prepared casserole dish. Spoon the meat sauce over and top with remaining macaroni. Pour white sauce over and finally scatter on the grated Cheddar cheese.
    5. Bake in preheated oven for 25 to 30 minutes until piping hot and cheese has melted.

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    Reviews in English (4)


    really tasty, this will be cooked again  -  29 Jun 2016


    Awesome. Even the fussy 2 year old cleared his plate, which automatically gives it a high rating in my opinion!  -  27 Sep 2015


    Lovely, thank you x  -  24 Mar 2014