Heat the oil in a large pan, add the
onion and cook for 10 mins until soft.
Add the garlic and cook for 1 min more,
then tip in the lamb mince, turn up the
heat and brown, breaking up the mince
with a wooden spoon.
Once the lamb is browned, add
the cinnamon, crumbled stock cube,
tomatoes and oregano. Stir well and
simmer for 15 mins, covered, then for
15 mins, uncovered, until the sauce
has thickened and the tomatoes have
Meanwhile, cook the macaroni
following pack instructions. Drain well.
Heat oven to 200C/180C fan/gas 6.
Mix together the ricotta, most of the
Parmesan and the milk with plenty of
seasoning, and stir into the macaroni.
Tip the mince into a large baking dish, top
with the macaroni mixture, and scatter
over the remaining Parmesan. Bake for
30 mins until golden and bubbling. Serve
hot with garlic bread, if you like.