1 tbsp olive oil
1 carrot, chopped
1 stalk celery, chopped
1 tbsp garlic infused oil
500g lean lamb mince
1 tsp ground cinnamon
300ml low FODMAP beef stock
2 x 400g cans chopped tomatoes
1 tbsp dried oregano
400g gluten free pasta shapes - we used penne
250g tub lactose free cream cheese
50g Parmesan, grated
50ml lactose free milk
Heat the oil in a large pan, add the vegetables and cook for 10 mins until soft.
Add the garlic infused oil 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, beef stock, 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 cooked down.
Meanwhile, cook the gluten free pasta following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
Mix together the lactose free cream cheese, most of the Parmesan and the lactose free milk with plenty of seasoning, and stir into the gluten free pasta.
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 a Greek salad, if you like.
Recipe adapted from: Good Food