Moussaka Pasta Bake

Preheat grill to medium. Arrange aubergine slices on two large baking sheets and brush with half the oil. Sprinkle over a little salt and grill each tray separately for 12min, turning the slices halfway through. Set aside.

Meanwhile, heat remaining oil in a large pan and gently fry onion for 8min, until softened. Add lamb mince and fry, stirring to break up any lumps, until golden. Stir in cinnamon and garlic, fry for 1min. Add tomatoes and stock, bring to the boil and simmer for 15min until thickened. Remove from heat.

Meanwhile cook pasta in a large pan of boiling salted water for a little less time than stated on the packet (to al dente), around 11min. Drain well<br>

Preheat oven to 190°C (170°C fan) mark 5. Add drained pasta to lamb mixture, mix well and check seasoning. Spoon into a 2-21/2 litre (31/2-41/3 pint) ovenproof serving dish and lay over the grilled aubergine slices in an even layer. Pour over the ready-made cheese sauce and sprinkle over the Parmesan. 

Cook in oven for 20min until bubbling. Set aside while you preheat grill. Grill until golden. Sprinkle over parsley and serve with a green salad, if you like.