A hearty Greek meal with lamb mince.

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Name: Greek Macaroni Sunshine Bake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 1 Onion finely sliced; 2 tablespoons Vegetable oil; 1 pound lamb mince; 400 gram chopped tomatoes can; 2 tablespoons Tomato puree; 1/4 pint lamb stock; 1 teaspoon dried mixed herbs; 8 ounces dry macaroni; 500 grams greek yoghurt; 1 tablespoon Cornflour; 2 Egg; 6 tablespoons Parmesan cheese grated; 1 teaspoon Fresh oregano chopped; Salt & pepper

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INGREDIENTS

1 Onion ; finely sliced
2 tablespoons Vegetable oil
1 pound lamb mince
400 gram chopped tomatoes ; can
2 tablespoons Tomato puree
1/4 pint lamb stock
1 teaspoon dried mixed herbs
8 ounces dry macaroni
500 grams greek yoghurt
1 tablespoon Cornflour
2 Egg
6 tablespoons Parmesan cheese grated
1 teaspoon Fresh oregano ; chopped
Salt & pepper

INSTRUCTIONS

Heat oil in a large frying pan and fry onion until softened. Add mince and fry over a medium heat, until browned.

Add tomatoes; tomato puree; salt & pepper; stock and mixed herbs - bring to the boil, then lower the heat and simmer for about 30 minutes, stirring occasionally until thickened.

MEANWHILE cook the macaroni.

Beat together yoghurt; cornflour; eggs; 3 tablespoons of cheese and the oregano. Mix 1/3 of this with the cooked macaroni.

Spoon the mince mixture into an ovenproof dish.

Preheat the oven to 180C.

Pour the macaroni mix on top of the meat, then spoon the rest of the yoghurt mix on top and sprinkle the remaining cheese on top.

Bake for about 30 minutes until golden and bubbling.

NOTES

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Greek Macaroni Sunshine Bake

1 Onion finely sliced
2 tablespoons Vegetable oil
1 pound lamb mince
400 gram chopped tomatoes can
2 tablespoons Tomato puree
1/4 pint lamb stock
1 teaspoon dried mixed herbs
8 ounces dry macaroni
500 grams greek yoghurt
1 tablespoon Cornflour
2 Egg
6 tablespoons Parmesan cheese grated
1 teaspoon Fresh oregano chopped
 Salt & pepper

Heat oil in a large frying pan and fry onion until softened. Add mince and fry over a medium heat, until browned.

Add tomatoes; tomato puree; salt & pepper; stock and mixed herbs - bring to the boil, then lower the heat and simmer for about 30 minutes, stirring occasionally until thickened.

MEANWHILE cook the macaroni.

Beat together yoghurt; cornflour; eggs; 3 tablespoons of cheese and the oregano. Mix 1/3 of this with the cooked macaroni.

Spoon the mince mixture into an ovenproof dish.

Preheat the oven to 180C.

Pour the macaroni mix on top of the meat, then spoon the rest of the yoghurt mix on top and sprinkle the remaining cheese on top.

Bake for about 30 minutes until golden and bubbling.

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Nutrition

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Serving Size: 1 Serving (346g)
Recipe Makes: 4 Servings

Calories: 571
Calories from Fat: 330 (58%)

Amt Per Serving		% DV

	Total Fat 36.7g	49 %
	Saturated Fat 14.1g	71 %
	Monounsaturated Fat 15.5g
	Polyunsanturated Fat 4.2g
Cholesterol 195.1mg		60 %
Sodium 480.4mg		17 %
Potassium 617.7mg		16 %
Total Carbohydrate 30.4g		9 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 27.6g
Protein 29.8g		43 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 571

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