Mediterranean Lamb and Macaroni Pie
Mediterranean Lamb and Macaroni Pie



  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 500g lamb mince
  • 1 tsp ground cinnamon
  • 1 beef stock cube
  • 2 x 400g tins of chopped tomatoes
  • 1 tbsp dried oregano
  • 400g dried macaroni
  • 250g ricotta
  • 50g grated parmesan
  • 50ml whole milk
  • Garlic bread, to serve
  • Cook the onion in the oil for 10 mins to soften, then add the garlic and fry for 1 minute more. Tip in the mince, and brown all over. Add the stock cube, tomatoes, oregano and cinnamon, and simmer for 15 mins covered, then 15 more uncovered.
  • Cook the macaroni in boiling salted water until al dente, and drain well. Heat the oven to 200C. Mix the ricotta, milk, parmesan, and plenty of seasoning into the pasta, then tip the lamb mixture into a baking dish and top with the quick mac ‘n’ cheese. Bake for 30 mins, or until golden and bubbling. Serve with leaves and garlic bread, if you fancy it.
1 hr 15 mins
6 serving

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