Recipe

Pastitsio

Dec 27, 2013 1:00pm
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Pastitsio
  • 45 gram rice bran oil spread
  • 1 tablespoon oil
  • 2 medium onions, finely chopped
  • 1 kilogram beef mince
  • 400 gram can diced tomatoes
  • 2 tablespoon tomato paste
  • 1 cup (120g) grated cheddar cheese
  • 500 gram large tube pasta, such as rigatoni or penne
White sauce
  • 60 gram rice bran oil spread
  • 5 tablespoon flour
  • 1 litre (4 cups) milk
  • 2 eggs, lightly beaten
  • 1/2 cup (60g) grated cheddar cheese

Method

Pastitsio
  • 1
    Melt spread with oil in a large frying pan on medium heat.
  • 2
    Add onion; cook 3-4 minutes, stirring, until softened. Add beef mince; cook 5 minutes, until browned.
  • 3
    Add tomato and tomato paste; season to taste. Half-cover; cook on low heat 35-40 minutes, until mince is very tender. Stir through cheddar.
  • 4
    Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet directions; drain.
  • 5
    Preheat oven to moderately high, 190°C (170°C fan-forced). Grease a 4-litre ovenproof dish.
  • 6
    To make white sauce, melt spread in a saucepan on medium heat. Add flour; cook 2 minutes. Remove from heat. Gradually add milk, stirring constantly; cook 5 minutes, until sauce is smooth and slightly thickened. Stir through egg and cheddar.
  • 7
    Place half of pasta in prepared dish; spoon over half of mince mixture. Add remaining pasta and mince mixture; spoon over white sauce. Bake 30-40 minutes, until golden. Serve.

The Latest from Food To Love