Good Housekeeping UK

Greek pasta bake

Name: Greek pasta bake
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 2 tbsp. vegetable oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 450 g (1lb) lamb mince; 2tbsp tomato purée; 400 g can chopped tomatoes; 2 bay leaves; 150 mL (1⁄4 pint) hot beef stock; 15 g (1⁄2oz) butter; 15 g (1⁄2oz) plain flour; 300 mL (1⁄2 pint) milk; 1 egg; 350 g (12oz) macaroni; 50 g (2oz) Cheddar, grated

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.

By The Good Housekeeping Cookery TeamUpdated: 31 July 2019

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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:

Prep Time:

10 mins

Cook Time:

1 hr 25 mins

Total Time:

1 hr 35 mins

Cal/Serv:

720

Ingredients

2 Tbsp.
vegetable oil
1
onion, finely chopped
2
garlic cloves, crushed
450 g
(1lb) lamb mince
2tbsp tomato purée
400 g
can chopped tomatoes
2
bay leaves
150 ml
(1⁄4 pint) hot beef stock
15 g
(1⁄2oz) butter
15 g
(1⁄2oz) plain flour
300 ml
(1⁄2 pint) milk
1
egg
350 g
(12oz) macaroni
50 g
(2oz) Cheddar, grated

Directions

1. 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.
2. 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.
3. 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.