Welcome to my Middle Eastern Lamb & Pasta Bake where the comforting flavours of the Middle East meet the heartiness of classic Italian pasta. This pasta bake is a fusion of succulent lamb mince seasoned with aromatic Middle Eastern spices, layered with pasta and smothered in a luscious golden brown bechamel sauce. This is an easy-to-follow recipe that promises to be a family favourite in no time!
This Lamb Pasta Bake blends the essence of a traditional Italian lasagna come Greek Pastitio but infused with the rich flavours of the Middle East. The secret to the amazing flavour lies with my Lebanese 7 Spice which adds a distinctive flavour, bringing the Middle East directly to you. It is an ideal meal for sharing with family and friends.
How to make
- Cook Pasta:
- Bring a large saucepan of salted water to a boil and cook pasta according to packet directions.
- Drain and refresh under cool running water, drizzle with olive oil, and toss. Set aside.
- Make the Meat Sauce:
- Heat oil in a large frying pan over medium-high heat. Cook onion and garlic.
- Crumble in the lamb, cook until browned then add the tomato paste, herbs and spices before adding the passata, sugar, and water. Simmer until thickened. Stir in fresh herbs and set aside to cool.
- Bechamel Sauce:
- Melt butter in a saucepan, add flour, and cook for 1-2 minutes then gradually pour in half the milk, whisking constantly until smooth. Add the remaining milk, whisk until combined.
- Bring to a boil, stirring constantly, for 5 minutes until thickened. Remove from heat, add seasonings then set aside to cool slightly.
- To Assemble:
- Add a little of the bechamel sauce to the pasta, stir to combine.
- Layer baking dish with half of the pasta, then all of the lamb sauce, and the remaining pasta then pour over the remaining bechamel sauce. Bake till golden brown then top with mozzarella and bake again till melted and golden brown.
- Cool for 10-15 minutes before slicing and serving. Serve with a crisp garden salad on the side if desired.
Step-by-step
Pasta & meat sauce
Making the bechamel
Assembly of the pasta bake
Baking the pasta bake
Serving suggestions
This may be eaten as is but to take it up a notch, consider serving with 1 or 2 of the below:
- Side Salad: A simple mix of fresh greens, tomatoes and cucumbers with a light vinaigrette.
- Garlic Bread or Pita: Serve with a side of garlic bread or lightly toasted pita bread.
- Grilled Vegetables: Pair with a medley of grilled vegetables such as zucchini, capsicums, or eggplant.
- Mint Yogurt Sauce: Combine Greek natural yoghurt with a little grated cucumber and fresh mint.
- Lemon Wedges on the side.
❄️ Storage
FRIDGE:
Allow to cool to room temperature before refrigerating. Cover the baking dish with plastic wrap or transfer leftovers to an airtight container. Consume leftovers within 3-4 days.
FREEZE:
Perfect to make ahead and freeze or to simply freeze leftovers. Portion into individual servings or freeze the entire dish in a freezer-safe container. Ensure it is tightly sealed to prevent freezer burn. Don’t forget to label and date. You may freeze for up to 3 months. Thaw overnight in the fridge before reheating as below.
TO REHEAT:
When ready to eat, reheat gently in a moderate 180C oven or in the microwave (MEDIUM 50% power) until it reaches an internal temperature of at least 75°C and ensure that the dish is heated evenly throughout.
Middle Eastern Lamb & Pasta Bake
Our Middle Eastern Lamb & Pasta Bake is a fusion of succulent ground lamb, seasoned with aromatic Middle Eastern spices, layered with penne pasta, and smothered in a luscious golden brown bechamel sauce. Baked to perfection, this wholesome dish brings together the warmth of home-cooked comfort with the rich and satisfying taste of authentic Middle Eastern cuisine.
Equipment
- 8-cup capacity baking dish
Ingredients
MEAT SAUCE
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 3 cloves garlic, finely diced
- 500g lamb mince (you can also use beef)
- 2 tablespoons tomato paste
- 1 teaspoon Lebanese 7 spice mix (See Notes)
- 1 teapsoon dried thyme (or 2 teaspoons fresh)
- ½ teaspoon ground cinnamon
- ½ teaspoon each salt and cracked black pepper
- 400g bottle passata sauce (I used Mutti Baby Roma)
- 1 teaspoon caster sugar (optional)
- ¾ cup water
- 2 tablespoons each chopped fresh parsley and mint (or just parsley)
BECHAMEL SAUCE
- 60g butter
- 60g plain flour
- 600ml full cream milk
- ¼ teaspoon ground nutmeg (optional)
- ¼ teapsoon ground white pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon 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 MIX
Lebanese 7 Spice Mix is highly aromatic and an essential spice mix for Lebanese & Middle Eastern cooking. Also known as ‘Baharat’ or ‘Middle Eastern 7-Spice. You can make this easily at home by using my Lebanese 7 Spice Mix recipe. Alternately, you can also purchase this from speciality food stores or online.
I have used 1 teaspoon of this spice mix in this recipe. It gives a fairly mild but distinct flavour. However, you can increase the spice mix to 1 1/2 or even 2 teaspoon for a more punchy deep aromatic flavour.
You may also enjoy
- Lebanese 7 Spice Mix: this is essential in the making of this dish to get the aromatic flavours
- Lamb Koftas
- Lamb Meatballs with Harissa & Chickpeas
- Middle Eastern Chicken & Rice One Pot
- Easy Spaghetti & Meatballs
- Easy Rocket & Parmesan Salad
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