Recipe
Baked Penne Pasta with Aubergine and Mozzarella
Penne and tender aubergine in a herby tomato sauce, finished with bubbling mozzarella under the grill.
Lamb Pastitsio
In the Oven
serves 4
Lamb Pastitsio is a cosy Greek-style pasta bake with tender penne and a deeply savoury lamb ragù.
A silky béchamel topping turns golden in the oven, giving each spoonful a rich, comforting finish.
20 mins prep40 mins cook1 hr total
Heat the olive oil in a large pan and soften the onion for 4–5 minutes.
Add the garlic and lamb mince, then cook until browned, breaking up any lumps.
Stir in the passata, tomato purée, cinnamon and oregano, then season with salt and pepper.
Simmer the ragù for 15–20 minutes until thick and rich.
Meanwhile, cook the penne in salted water until just tender, then drain.
For the béchamel, melt butter in a saucepan, stir in flour, then gradually whisk in warm milk until smooth and thickened.
Season the béchamel with nutmeg, salt and pepper, then stir in half of the grated cheddar.
Layer the penne and lamb ragù in an oven dish, spoon over the béchamel, scatter the remaining cheddar and bake at 200°C for 20–25 minutes until golden.
Keep cooking
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