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Recipe

Pastitsio

This pastitsio has layers of juicy minced beef cooked in a delicious tomato based sauce with creamy b�chamel are baked together until beautifully golden and bubbly.

Oct 29, 2012 1:00pm
  • 30 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Pastitsio
  • 1 tablespoon olive oil
  • 1 chopped onion and 1 crushed garlic clove
  • 500 gram lamb mince
  • 2 cup prepared pasta sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1/2 cup grated parmesan cheese
  • 125 gram macaroni
  • 1 cup broccoli florets
  • 60 gram butter
  • 1/4 cup plain flour
  • 2 cup milk
  • grated tasty and parmesan cheese

Method

Pastitsio
  • 1
    Preheat oven to moderate, 180°C. Lightly grease an 8-cup ovenproof dish.
  • 2
    Heat olive oil in a large frying pan on high. Saute chopped onion and crushed garlic clove for 2 minutes until onion is tender.
  • 3
    Add lamb mince and brown well for 5 minutes, breaking up mince with the back of a spoon as it cooks.
  • 4
    Stir in pasta sauce, dried oregano and cinnamon.
  • 5
    Cook over medium heat for 8-10 minutes until most of the liquid has evaporated. Allow to cool.
  • 6
    Stir in parmesan cheese. Transfer to prepared dish.
  • 7
    Meanwhile, cook macaroni in plenty of boiling, salted water for 10 minutes until just tender, adding broccoli florets for the last 3 minutes of cooking. Drain well.
  • 8
    Arrange over mince. Melt butter in a medium saucepan on high. Add plain flour. Cook, stirring, for 1 minute.
  • 9
    Remove from heat. Gradually blend in milk, stirring until combined. Return to heat and bring to the boil, stirring.
  • 10
    Reduce heat to low and simmer for 3 minutes, stirring. Pour over pasta.
  • 11
    Sprinkle with 1/4 cup each grated tasty and parmesan cheese. Bake for 20-25 minutes.

Notes

This is a great way to use up leftover pasta. You will need 2 cups cooked pasta for this recipe.

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