One from the Oxo book – this has evolved over the years. Great the next day too. Use dried basil and oregano and a little concentrated beef stock if, like my wonderful wife, you refuse to keep Oxo cubes in the house…
Ingredients
For the topping:
Method
- Heat the oil in a large pan and slow fry the onion until clear
- Add the garlic and lamb and cook over a medium heat until lamb is brown
- Crumble in 2 Italian Oxo. Add the original Oxo to 300ml/ 1/2 pint of hot water and pour into pan
- Add the cinnamon, tomato puree and sugar, and simmer uncovered for 25 minutes
- Drain the spinach and stir into meat
- Heat the oven to 190C/350F/mark 5
- Cook the pasta in boiling water and 1 Italian Oxo cube. Drain when al dente.
- Make a white sauce with butter, flour and milk, then off the heat add the beaten eggs, half the cheese and cooked pasta
- Turn the meat mix into an ovenproof dish. Spoon over the pasta, sprinkle with the rest of the cheese
- Bake for 30-35 minutes or until the top is crispy cheesey goodness
Consider this...