Greek Pasta Bake

Greek Pasta Bake

A tasty baked dish of lamb, pasta and tomatoes covered in a white sauce and topped with grated cheese.

Greek Pasta Bake

4 servings
  • Preparation time: About 40 minutes
  • Cooking time: 40 minutes hob (30 minutes oven)
  • Ingredients
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 450 g (1 lb) lamb mince/ground lamb
  • 2 tbsp tomato purée/paste
  • 2 × 400g tins or 1 × 28 fl oz can chopped/diced tomatoes
  • 2 bay leaves
  • 150 ml (5 fl oz) good beef stock (⅔ cup)
  • salt and freshly milled black pepper
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) plain/all purpose flour (3 tbsp)
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 140 g (5 oz) macaroni (1¼ cups)
  • 55 g (2 oz) Cheddar cheese, grated/shredded (½ cup)
  • To serve
  • Accompany with a green salad

Equipment

  • You will also need a 2 litre (3 pint) (8 cup) ovenproof dish.


  • Method
  • Heat the oil in a large pan and cook the onion and garlic over a medium-low heat for 3 minutes, until softened.

  • Increase the heat, add the lamb, and stir-fry for 3–4 minutes until browned all over, breaking up any clumps as it is cooking.
  • Now reduce the heat and stir through the tomato purée/paste and cook for 1–2 minutes.

  • Stir in the tomatoes, bay leaves, stock, and seasoning. Bring to the boil, then reduce the heat and simmer for 35–40 minutes.
  • 15 minutes before the meat sauce has finished cooking preheat the oven to 180°C (350°F) (gas 4).
  • Cook the macaroni in boiling salted water as directed on the packet. Drain well.

  • Meanwhile make the white sauce. Melt the butter in a small pan, then tip in the flour and stir to make a smooth paste. Cook over a low heat for 1–2 minutes. Remove from the heat.
  • Gradually whisk in the milk until smooth. Then cook for 4–5 minutes on a low heat, stirring until the sauce starts to thicken.
  • Add the macaroni to the meat sauce and then tip in the ovenproof dish.
  • Pour the white sauce over the top and spread evenly to cover the mixture.
  • Scatter with the cheese.
  • Bake for 25–30 minutes until the sauce is bubbling around the edges.

Tip

  • A foolproof way to make a smooth white sauce:

  • Once the butter has melted, tilt the pan so all the melted butter rests in one corner. Tip the flour onto the pool of butter. It will then be easier to stir to a smooth paste. Also preheat the milk in a microwave, on high, for 1 minute, then gradually whisk it into the roux. Adding warm milk gradually will make a smooth sauce without any lumps.
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Updated: December 29, 2019

Macaroni Cheese with Bacon

Macaroni Cheese with Bacon

This macaroni cheese is ideal for a filling snack or for a supper served with a salad. The bacon really adds some additional flavour to the sauce and it has a crunchy, cheesy breadcrumb topping.

Macaroni Cheese with Bacon

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 225 g (8 oz) macaroni
  • 110 g (4 oz) cheddar cheese, grated
  • 850 ml (1½ pints) milk
  • 2 bay leaves
  • 70 g (2½ oz) butter
  • 70 g (2½ oz) flour
  • 6 slices smoked streaky bacon/side bacon
  • 2 tsp Dijon mustard
  • 2 handfuls fresh white breadcrumbs
  • 4 tbsp Parmesan cheese, grated
  • pepper

Equipment

  • A 2 litre (3½ pint) ovenproof dish


  • Method
  • Preheat the oven to 200°C/400°F/gas mark 6.

  • Cook the pasta in a pan of boiling salted water for 1 minute less than recommended on the packet of the brand you are using. Drain and set aside.

  • Meanwhile, pour the milk into a pan and add the bay leaves. Bring to the boil, then immediately remove from the heat.

  • In a separate pan, melt the butter. Add the flour and stir until there is a smooth paste (a roux).

  • Remove the bay leaves from the milk, then gradually add the milk to the roux, stirring constantly, until blended and smooth. Simmer to thicken to a double/whipping cream consistency. Remove from the heat.

  • Grill the bacon until just crispy. Let it cool a little then cut into small pieces.

  • Stir the pasta, bacon, cheddar and mustard into the sauce and add the pepper.

  • Spoon into the ovenproof dish. No need to smooth the top.

  • Toss the breadcrumbs and Parmesan together. Scatter over the top, completely covering the macaroni cheese mixture. Bake for 40 minutes until the top starts to brown.
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