Pasticcio (Greek pasta bake)

Pasticcio is a Greek pasta bake made with lamb mince, tomato sauce and layers of macaroni.

• 1 tbsp olive oil, plus extra for brushing

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 500g lamb mince

• 1 tbsp tomato purée

• 1/2 tsp ground cinnamon

• 400g can chopped tomatoes

• 2 tsp dried oregano

• 350g dried macaroni

• For the topping

• 150ml Greek yogurt

• 1 medium egg, beaten

• 50g mature Cheddar, grated

• 50g feta

Method

1. 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 to the pan.

2. Add the purée 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 Preheat the oven to 180C/fan160C/gas 4. For the topping, mix the yogurt, egg and half the cheeses. Season with pepper.

3. Cook macaroni in boiling water until al dente. Drain and spoon half into a deep, ovenproof dish. Season. Top with the mince and remaining macaroni. Press down, spoon over yogurt topping and scatter with remaining cheese. Bake for 25 minutes, or until golden and bubbling.

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