Creamy, spiced, and incredibly comforting – this lamb pasta bake is a flavour-packed twist on a classic.
This Middle Eastern Lamb Pasta Bake with Bechamel is the kind of cosy, crowd-pleasing dinner you make when you want big flavour without complicated steps. Rich lamb mince, warming spices and creamy pasta all baked together until golden and bubbling. It’s comfort food with a Middle Eastern twist.
This Middle Eastern Lamb Pasta Bake brings together the best of two worlds: the familiar comfort of a classic pasta bake and the bold, aromatic flavours of Middle Eastern cooking. Seasoned lamb mince cooked with Lebanese 7 spice, herbs and tomato is layered with penne pasta and finished with a silky bechamel sauce that bakes up beautifully golden. It’s hearty, satisfying and perfect for feeding a family, entertaining friends or stocking the freezer for busy nights.
Why You’ll Love This Recipe
If you’re craving something cosy yet exciting, this bake is your answer. It’s the perfect bridge between familiar comfort food and vibrant new flavours.
- Next-Level Comfort Food: It has all the creamy, carb-loaded satisfaction of a classic pasta bake, but with a deliciously spiced lamb twist that keeps every bite interesting.
- Feeds a Crowd Easily: This is a quintessential family or friends’ dinner. It’s designed to be made in one big dish, served straight to the table, and guaranteed to please everyone.
- Perfect Make-Ahead Meal: You can assemble the entire bake ahead of time. Just pop it in the fridge and bake when you’re ready, making it ideal for easy entertaining or stress-free weeknights.
- Wonderful Leftovers: The flavours meld and develop even more overnight, so leftovers taste incredible reheated for lunch or another quick dinner.
Key Flavours & Ingredients
This dish gets its signature taste from a few key components that work together beautifully.
- The Spiced Lamb: Ground lamb is sautéed with onion and garlic, then warmly spiced with Lebanese 7 Spice. This iconic blend (you can use my homemade Lebanese 7 Spice recipe) creates the authentic, fragrant base that defines the bake.
- The Pasta: A short, sturdy pasta like penne or rigatoni works best. Their shapes trap the sauce and lamb beautifully.
- The Creamy Layer: A simple béchamel sauce (made with butter, flour, and milk) is gently infused with a touch of nutmeg. It’s what makes the bake luxuriously creamy and cohesive.
- The Finish: A generous topping of grated mozzarella (for the perfect stretchy golden crust) and a final sprinkle of fresh parsley or mint adds a vital burst of freshness and colour.
Top Tips
A few simple tricks will ensure your pasta bake is perfectly cooked, creamy, and full of flavour.
- Brown the Lamb Well: Take the time to properly brown the lamb mince until it has good colour and any liquid has evaporated. This deepens the meaty flavour and prevents a greasy sauce.
- Season Each Layer: Don’t forget to season the lamb mixture well, and also season your béchamel sauce with salt, pepper, and nutmeg. This builds depth of flavour throughout the entire dish.
- Undercook Your Pasta: Cook your pasta for 1-2 minutes less than the package instructions for al dente. It will continue to cook and absorb liquid in the oven, preventing it from becoming mushy.
- Prevent a Dry Bake: The pasta will soak up the béchamel as it bakes. Ensure your béchamel is a pourable, medium-thick consistency – if it’s too thick straight from the pan, whisk in a splash more warm milk.
- Let it Rest: Once out of the oven, let the bake rest for 5-10 minutes before serving. This allows the layers to set slightly, making it easier to cut and serve neat portions.
Serving Suggestions
To balance the richness, serve it with a crisp, zesty salad. A classic Lebanese Fattoush with its tangy sumac dressing and crunchy fried pita is a perfect match. Alternatively, a simple cucumber, tomato, and red onion salad with a lemon and olive oil dressing works beautifully. For something warm, a side of roasted garlic lemon broccoli or sautéed green beans adds colour and freshness. And don’t forget some warm, pillowy pita bread or flatbread on the side for scooping up every last bit of that creamy sauce.
Storage
Fridge: Allow any leftovers to cool to room temperature, then cover the baking dish tightly with foil or transfer portions to an airtight container. It will keep well in the refrigerator for 3-4 days.
Freeze: The assembled but unbaked dish freezes very well. Prepare the recipe up to the point of baking, cover the dish tightly with a layer of plastic wrap and then foil. Freeze for up to 2 months. To cook, thaw overnight in the refrigerator, remove the plastic wrap, and bake as directed, adding a few extra minutes if needed.
Reheating: Reheat individual portions in the microwave until piping hot. For larger amounts, reheat in a covered oven dish at 180°C until thoroughly warmed through, adding a splash of water or milk if the sauce seems dry.
FAQ’s
Can I use a different type of mince?
Yes, you can substitute the lamb mince with beef mince or a lamb-beef mix. The flavour will be different but still delicious.
What can I use if I don’t have Lebanese 7 Spice?
The spice blend is key for authentic flavour. The best option is to make a batch using my homemade Lebanese 7 Spice recipe. In a pinch, you could use a mix of equal parts ground allspice, cinnamon, and cloves, with a pinch of nutmeg.
Can I make this pasta bake ahead of time?
Absolutely. You can assemble the entire dish up to a day ahead. Cover and refrigerate, then bake as directed, adding 5-10 extra minutes to the baking time since it will be going into the oven cold.
My béchamel sauce is too thick/lumpy. What did I do wrong?
If it’s too thick, simply whisk in a little more warm milk until it reaches a smooth, pourable consistency. If lumps form, immediately remove the pan from the heat and whisk vigorously, or use a hand blender to smooth it out.
Can I add vegetables to this bake?
Definitely. Sautéed spinach, diced zucchini, or roasted eggplant slices layered in with the pasta and lamb would be a great addition. Just make sure any added vegetables are cooked and not too watery before assembling.
lamb pasta bake
I hope this Middle Eastern Lamb Pasta Bake with Bechamel brings warm, spiced, and creamy comfort to your table. If you give it a try, I’d absolutely love to hear what you think—leave a comment below and let me know how it turned out!
lamb pasta bake
More Recipes To Try:
- Lebanese 7 Spice Mix: this is essential in the making of this dish to get the aromatic flavours
- Middle Eastern Lamb Koftas
- Lamb Meatballs with Harissa & Chickpeas
- One Pot Middle Eastern Chicken and Rice
- Easy Spaghetti & Meatballs
- Easy Rocket & Parmesan Salad
Middle Eastern Lamb Pasta Bake with Bechamel
Equipment
- Large deep baking dish
Ingredients
MEAT SAUCE
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 3 cloves garlic, finely diced
- 500g lamb mince
- 2 tablespoons tomato paste
- 1 teaspoon Lebanese 7 spice mix (See Notes)
- 1 teapsoon dried thyme
- ½ teaspoon ground cinnamon
- ½ teaspoon each salt and cracked black pepper
- 400g bottle passata sauce
- 1 teaspoon caster sugar
- ¾ cup water
- 2 tablespoons each chopped fresh parsley and mint
BECHAMEL SAUCE
- 60g butter
- 60g plain flour
- 600ml full cream milk
- ¼ teaspoon each of ground nutmeg and white pepper
- ½ teaspoon each of salt, garlic powder and onion powder
TO ASSEMBLE
- 400g dried penne pasta
- 1 cup grated mozzarella cheese
Instructions
COOK PASTA
- Bring a large saucepan of salted water to the boil. Add pasta and cook according to packet directions or al dente. Drain and refresh under cool running water to stop the cooking process. Drizzle with a little olive oil and toss to coat. Set aside.
MAKE THE MEAT SAUCE
- Heat the olive oil in a large frying pan over medium high heat. Add the onion and cook, stirring often for 5 minutes. Add the garlic, cook for 1 minute.
- Crumble in the lamb mince then cook, breaking up lumps with a spoon for 5-8 minutes or until browned all over. Drain the excess fat from the pan and return to heat.
- Add the tomato paste, Lebanese 7 spice, thyme, cinnamon, salt and pepper. Cook, stirring, for 1 minute. Add the passata, sugar and water, stir to combine. Bring to a simmer then reduce heat to low and cook for 25-30 minutes or until thickened. Taste and adjust seasoning if required. Remove from heat and stir in the parsley. Set aside to cool slightly.
BECHAMEL SAUCE
- Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
- Return the saucepan to a medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the nutmeg, pepper, salt, garlic powder and onion powder. Set aside to cool slightly.
TO ASSEMBLE
- Preheat oven to 180℃ (160℃ fan forced). Grease an 8 cup capacity baking dish with canola non-stick cooking spray. Add 1/2 cup of the bechamel sauce to the cooked pasta and stir to combine.
- Layer the baking dish with half of the pasta, then all of the lamb sauce, then the remaining pasta. Evenly pour over the remaining bechamel sauce to cover the top.
- Bake in the oven for 35-40 minutes or until the bechamel is lightly golden brown. Carefully remove from the oven, sprinkle with the mozzarella cheese and return to the oven for a further 10-15 minutes or until the cheese is golden brown and bubbly. Set aside to cool for 10-15 minutes before cutting into slices and serving. Serve with a crisp garden salad on the side if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Lebanese 7 Spice: This is the key flavour. For the best results, use my homemade Lebanese 7 Spice recipe.
- Make Ahead: Assemble the bake up to a day in advance. Cover and refrigerate, then bake as directed, adding 5-10 extra minutes.
- Pasta: Cook the pasta 1-2 minutes less than package directions (al dente) as it will continue to cook in the oven.
- Béchamel Consistency: The sauce should be a smooth, pourable thickness. If it becomes too thick, whisk in a splash of warm milk.
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