Greek Pasta Bake

by Hazel
(Pennsylvania)

This is our families version of Moussaka, as the kids don't like eggplant but love pasta. It is a very comforting dish and everyone always ask for seconds.

This recipe will serve 4

It takes 50 minutes to cook plus 25 minutes in the oven.

You Will Need:-



1 Tbsp Olive Oil, plus extra for brushing

1 Large Onion, finely chopped

2 Garlic Cloves, crushed

500g Minced Lamcb

1 Tbsp Tomato Paste

1/2 Tsp Ground Cinnamon

400g Can Chopped Tomatoes

2 Tsp Dried Oregano

350g Dried Macaroni



For the Topping

150g Greek Yogurt

1 Medium Egg, Beaten

50g Mature Cheddar, Grated

50g Feta Cheese




Heat the oil in a large frying pan over a medium heat. Add the onion and garlic, and cook, stirring for 5 minutes, until soft.

Increase the heat, add the minced lamb and cook, stirring for 5 minutes, until browned. Drain off the fat in a sieve, then return the meat and onions to the pan.

Add the puree and cinnamon, and cook, stirring for 1 minute. Add the tomatoes, then half fill the can with water and pour into the pan.

Add the oregano, season, and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.

Preheat the oven to 180C/Fan 160F/Gas Mark 4.

For the topping, mix the yogurt, egg and half the cheeses and season with freshly ground black pepper.

Cook the macaroni in boiling water until it is al dente.

Drain off the water and spoon half into a deep ovenproof dish. Season. Top with the mince and the remaining macaroni.

Press down, spoon over the yogurt topping and scatter with the remaining cheese.

Bake for 25 minutes, or until golden brown and bubbling.