Spring is definitely coming but there is still time to tuck into winter warmer dishes likes this lamb pasta bake recipe.

Quality Meat Scotland kindly sent the 5pm Dining blog a voucher which we exchanged for Scotch Lamb PGI at our local butcher A. Crombie and Sons.

It takes a bit of work to get everything together but it’s worth it.

This is a hearty, rib-sticking dish and the quantities given make four chunky portions.

Rain, wind, snow – none of that matters if you know that you have this lamb pasta bake recipe waiting for you at the end of the day.

It’s good with something green. The recipe recommends a crunchy green salad. You could also try steamed spinach or kalettes.

There are lots more recipes at the Scotch Kitchen.

Lamb Pasta Bake Recipe

Prep: 45 mins Cooking time: 45 mins

Serves: 4

Ingredients

500g minced Scotch Lamb PGI

Pinch of salt

1 cinnamon stick broken in half or 1 tsp ground cinnamon

2 tsp dried oregano

Pinch dried chilli flakes

1 clove garlic, very thinly sliced

400g can chopped tomatoes (or fresh tomatoes if you like)

250g pasta tubes – penne, macaroni or tortiglioni

2 eggs, beaten

3 tbsp grated cheddar or Parmesan

Freshly ground black pepper

Topping

40g butter

40g plain flour

400 ml milk

Pinch of grated nutmeg

100g grated cheddar

150g plain yogurt

1 large egg

Method

In a hot non-stick pan break up the mince and sprinkle with a little salt as it browns, this should take about 10 minutes. Blot up any excess fat.

Add the cinnamon, oregano, chilli and garlic, stir, then add the chopped tomatoes and simmer for about 15 minutes. Add a little water if it begins to stick, but it shouldn’t be wet when the meat is done.

Cook the pasta a minute or two less than the pack instructs, as it will cook more in the oven. Drain and cool a little before tossing it with the beaten eggs, cheese and pepper.

Preheat the oven to 180°C.

To make the topping melt the butter in a clean saucepan and stir in the flour to make a paste and cook for one minute before adding the milk, stirring constantly to make a thick, smooth white sauce. Cool a little before beating in half of the cheese, the egg and the yogurt. Season to taste.

Butter a deep gratin dish and tip in half the coated pasta. Remove the cinnamon stick then spoon all the meat evenly over the pasta then sandwich the whole thing with the remaining pasta and top the lot with the cheesy white sauce and sprinkle with the remaining cheese.

Bake for about 40-45 minutes until bubbling and golden. Allow to rest for at least 10 to 15 minutes before serving with a crunchy green salad.