The inspiration for this Greek-inspired lamb pasta bake came from a Pastitsio recipe. I had everything I needed to cook the traditional dish except for beef mince. I did, however, have a pack of lamb mince, so I substituted one for the other, and thus this deliciously easy pasta bake was born.
Pastitsio Inspired This Pasta Bake, but What is it?
Some might call Pastitsio a Greek lasagna, as it consists of a rich meat sauce, creamy bechamel, and pasta, just like a traditional lasagna. The choice of pasta, however, is where they differ. While lasagna uses long, flat sheets of pasta, Pastitsio calls for tube-like noodles, such as penne or macaroni, that hold the sauce within them, ensuring an even bite of pasta and sauce.
A Runner’s Benefits for Greek-Inspired Lamb Pasta Bake
This Greek-inspired lamb pasta bake contains a small amount of saturated fat from the animal fats in minced lamb and butter, making it feel hearty and rewarding. However, it’s high in protein, making it an ideal choice for post-run recovery. It also offers a valuable source of carbohydrates, helping to replenish glycogen stores after an exhausting long run.
- Protein: 29g
- Carbohydrates: 48g
- Fat: 21g
Key Ingredients
Lamb Mince – I planned this recipe using a 10% fat lamb mince, which helps keep the saturated fat and total calories low. This lower fat allows us to enjoy Lamb’s rich flavour and high protein content.
Tomatoes – Tomatoes help create a deliciously sweet sauce while keeping the calories down. It also helps cut through the richness of lamb, keeping everything in balance.
Macaroni – Macaroni is perfect for this recipe as it absorbs the sauce, helping make the dish feel complete with every bite.
Bechamel Sauce – At first, I was sceptical about using bechamel in this Greek-inspired lamb pasta bake as it was supposed to be a healthier alternative. However, it doesn’t add too much fat and creates a creamy, delicious topping for the rich meat sauce. I’ve also used semi-skimmed milk instead of whole milk, further reducing the fat content.
Parmesan – Traditional Pasticcio recipes often use Parmesan; however, I’ve specified it because, along with other Italian hard cheeses, it is more readily available in almost every UK supermarket.
Greek-Inspired Lamb Pasta Bake
Ingredients
- 2 Tbsp Olive Oil
- 500 g Lamb Mince 10% Fat
- 1 Large White Onion Finely Diced
- 3 Garlic Cloves Crushed
- 1 Cinnamon Stick
- 2 Bay Leaves
- 1½ Tsp Dried Oregano
- 1 Tbsp Tomate Paste
- 2 Tins of Chopped Tomatoes
- 200 ml Lamb Stock
- 250 g Baby Spinach
- 500 g Macaroni
- 50 g Plain Flour
- 50 g Butter
- 450 ml Semi-skimmed Milk
- 50 g Parmesan Grated
- Pinch of Grated Nutmeg
- Salt / Pepper to taste
Instructions
- In a large pan, heat half the olive oil over medium-high heat. Add the lamb mince and break it apart with the back of a spoon. Cook the meat until evenly browned. When browned, remove the lamb from the pan and set aside.
- Heat the remaining oil and add the onion. Cook for 3-4 minutes until the onions begin to soften. Add the garlic, cinnamon stick, oregano, and bay leaf, salt & pepper to taste. Cook for another minute.
- Stir in the tomato paste, chopped tomatoes, lamb stock, and spinach. Bring to a boil, then reduce to a simmer. Cook gently for 15-20 minutes until the sauce begins to thicken. Stir in the macaroni.
- Preheat the oven to 220C or 200C Fan or 425F or Gas 7
- In a separate small pan, gently melt the butter, then stir in the flour. Cook for 1-2 minutes, stirring constantly. Slowly add the milk, stirring constantly. Once the milk has combined with the roux, add a little more. Continue stirring until the milk is fully incorporated and the sauce is smooth and creamy. Season with salt and the grated nutmeg.
- Empty the lamb and macaroni mixture into a large oven-proof casserole dish. Top evenly with the creamy bechamel mixture and spread the parmesan cheese over the top.
- Bake in the centre of the pre-heated oven for 15-20 minutes until the sauce is bubbly and golden brown.
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