Recipe

Pastitsio pie

Aug 31, 2011 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

  • 200 gram mini penne
  • 1 tablespoon vegetable or olive oil
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 500 gram pork and veal mince
  • 500 gram jar tomato pasta sauce
  • 1/2 teaspoon ground cinnamon
  • 340 gram tub fresh bechamel or carbonara sauce
  • 2 eggs
  • 1/2 cup shredded parmesan
  • rocket salad, to serve

Method

  • 1
    Preheat oven to 200°C/180°C fan forced. Grease a 22cm (base diameter) round springform pan. Line base and side with baking paper. Cook pasta in a large saucepan of boiling salted water for 8 minutes or until tender. Drain. Return to pan.
  • 2
    Meanwhile. heat oil in a large frying pan over moderately high heat. Add onion and garlic; cook and stir for 5 minutes. Add mince; cook, stirring to break up lumps, for 3-4 minutes or until browned. Stir in pasta sauce, cinnamon and 1/4 cup water. Simmer, uncovered, for 5 minutes or until sauce thickens. Season. Add to pasta.
  • 3
    Combine bechamel sauce and eggs. Add 1/2 cup of the bechamel sauce to pasta mixture; stir to combine.
  • 4
    Place pasta mixture in prepared pan; smooth surface. Pour over remaining bechamel sauce. Sprinkle with parmesan.
  • 5
    Bake for 25-30 minutes or until golden. Stand for 20 minutes. Cut into wedges. Serve with salad.

Notes

Cut into portions. Wrap portions individually in a double layer of plastic food wrap; freeze for up to 3 months. Thaw in fridge overnight. Reheat on a baking tray; covered with foil. Bake in on oven preheated to 180°C/160°C fan forced for 15-20 minutes or until heated.

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