Middle Eastern Lamb Pasta Bake with Bechamel
This hearty, comforting bake layers spiced Lebanese lamb mince and pasta with a creamy bechamel sauce, all baked under a golden cheese crust. It's a flavour-packed twist on a classic family dinner.
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.