Dinner tonight: Grecian pasta bake

Why confine cinnamon to sweet baked goods? Take a tip from ancient Greece and add a touch of cinnamon to pasta dishes for deep, exotic flavours. Cinnamon perfectly complements the traditional lamb and feta cheese in this soul-warming dish.

Preparation time 20 minutes 

Cooking time 55 minutes

Serves 6

• 500 g (1 lb) ziti
• 125 g (1/2 c) unsalted butter
• 65 g (1/2 c) all-purpose flour
• 1 L (4 c) warm milk
• 175 g (6 oz) crumbled feta cheese
• 5 g (1 tsp) salt, divided
• 2 g (1/2 tsp) freshly ground black pepper, divided
• 3 large eggs, lightly beaten
• 500 g (1 lb) ground lamb
• 300 g (2 c)  chopped onion
• 2 garlic cloves, minced
• 2 cans (400 g/14 1/2 oz) diced tomatoes
• 5 g (1 tsp) ground cinnamon

1. Preheat the oven to 180°C (350°F) and coat a 23 x 35-centimetre (nine x 13-inch) baking dish with cooking spray.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain, rinse under cold water and rinse again.
3. Meanwhile, melt the butter in a medium pot over medium heat. After it foams, add the flour. Cook, stirring with a wooden spoon, until it just starts to brown, about two minutes.
4. Whisk in the milk, feta cheese, two grams (1/2 teaspoon) of the salt and one gram (1/4 teaspoon) of the pepper. Cook until the mixture is creamy and thick, 10 to 12 minutes.
5. In a large bowl, whisk 250 millilitres (one cup) of the milk mixture into the eggs until well-combined, then whisk the egg mixture back into the pot and cook until thickened, one to two minutes longer. Remove from the heat.
6. Heat a large nonstick skillet over medium-high heat. Add the lamb and cook, stirring often, until no longer pink, two to four minutes. Stir in the onion and garlic and cook until they start to soften, three to four minutes. Add the tomatoes and cinnamon and cook, stirring occasionally, until the mixture has thickened somewhat, seven to eight minutes.
7. Remove from the heat and stir in the remaining two grams (1/2 teaspoon) salt and the remaining one gram (1/4 teaspoon) pepper. Combine the lamb mixture and ziti in a large bowl and toss well. Pour into the baking dish and spread the milk mixture over the top in an even layer.
8. Bake until the top is puffed and golden, 40 to 45 minutes. Let stand for five minutes, then cut into squares and serve.

This dish works equally well with ground beef. Or try it with ground chicken or turkey.

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