Lately I have discovered the joys of macaroni, a variety of pasta I have always held in deep suspicion, something to do with my school days and the fact that I am not that fond of cheesy white sauce.
The great thing about this dish is that the cheesy sauce sort of disappears into the pasta, keeping it lovely and soft and full of flavour and you don’t have mouthfuls of wet slop to contend with when you eat it which is probably what put me off at school all those years ago.
Again it is another dish that you probably all know but I have never made it at home before so just in case you need a delicious comfort food that can feed loads of people and that can be easily reheated, I suggest you pop over to Jane @ Tea With Hazel where the recipe for Pasticcio Macaroni lives and have a go at making it. I followed it pretty much word for word, very easy to follow recipe, thank you Jane!
We love the cinnamon and allspice with lamb, which makes a change from the everyday rosemary, mint and lemon that we tend to pair with this meat. The top becomes light and bouncy and a little bit crunchy when you reheat it, so you get a good variety of texture. We were eating it all last week with a variety of steamed vegetables or salads and were perfectly happy. You can cut it into squares and just warm it up whenever it suits you.
I reduced the amount of meat from the original recipe to 400g because I didn’t have the right amount in the freezer, and used a mixture of feta, cheddar, ricotta and parmesan (all bits and pieces lurking in the cheese box in the fridge) in the topping, but like all these sorts of dishes they adapt easily to what you have available.
We have greek oregano growing in the garden, I bought a little plant years ago and now it seeds itself all over the garden and makes itself at home; it has a definite affinity with pebbles and stones.
I rarely make baked pasta dishes but this one has just shot to the top of my go-to list.
Do you have a favourite baked pasta dish?