Serves 4

•  1 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 500g lean lamb mince
• 1 tsp ground cinnamon
• 2 lamb stock cubes
• 2 x 400g tins chopped tomatoes
• 1 tsp dried mixed herbs
• 400g macaroni
• 250g tub ricotta cheese
• 50g grated Parmesan
• 50 ml milk

1.  Cook macaroni in simmering water for 15 minutes until tender.
2. Heat 1 tbsp oil in the pan and fry onions over a medium heat for a few minutes until softened. Add the garlic and cook for another 2 minutes
3. Turn the heat up, add the lamb mince and cook until browned, breaking up the mince.
4. Add the cinnamon, stock cubes, herbs and tomatoes and cook for 5 minutes, mixing it well.
5. Heat the oven to 180C.
6. Pour the lamb into an ovenproof dish. Drain the macaroni and return to the pan.
7. In a bowl or jug, mix the ricotta with the Parmesan and milk and season. Pour it into the drained macaroni and mix well.
8. Spread the macaroni over the lamb and bake in the oven for 30 minutes.
9. Serve with garlic bread and salad.

This is a great dish for making earlier in the day. After step 6, put a tea towel over it and leave until you are ready to pop it in the oven.