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Pasticcio
Pasticcio
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Greek-style baked pasta with rich meat sauce and crispy cheese crust.
Ingredients:
  • 75g butter
  • 500mls (2 cups) milk
  • 100g (1 1/4 cups) finely grated Parmesan
  • 250g penne rigate
  • 1 egg, lightly whisked
  • 18.20 gm olive oil
  • 22.20 gm tomato paste
  • 500g lamb mince
  • 1 400g can Italian diced tomatoes
  • 20.00 ml finely chopped fresh oregano
  • 1 cinnamon stick
  • Salt & ground black pepper, to taste
  • 62.50 ml chopped fresh continental parsley
Instructions:
  • In a large heavy-based saucepan over medium heat, melt the butter until foamy. Whisk in the flour and cook until bubbling. Remove from heat and gradually whisk in 125mls (1/2 cup) of milk at a time to avoid lumps. Return to heat, stirring constantly until the sauce boils and thickens.
  • Transfer the sauce to a bowl, then mix in the egg yolks and 40g (1/2 cup) of Parmesan until thoroughly combined. Cover the sauce with a sheet of plastic wrap and set aside. Wash and dry the saucepan.
  • For the lamb filling, warm up olive oil in a saucepan over medium heat. Sauté the onion and garlic for 3-4 minutes until softened. Stir in the tomato paste and cook for 1 more minute. Turn up the heat, add the mince, and cook for 5-6 minutes until browned, stirring constantly to break up lumps.
  • Combine the undrained tomatoes, Worcestershire sauce, oregano, cinnamon stick, salt, and pepper in the pot and bring to a boil. Let it simmer on low, uncovered, for 20-25 minutes until the sauce thickens. Take it off the heat and mix in the parsley.
  • While the penne is cooking in generously salted boiling water according to package instructions, until just tender but still firm to the bite, drain the pasta. Move it to a large bowl and mix in 20g (1/4 cup) of the remaining Parmesan cheese along with the egg, blending well. Cover to maintain warmth.
  • Preheat the oven to 180°C and generously grease a 20 x 28.5cm (base measurement), 6cm-deep, 2-litre (8-cup) ovenproof dish.
  • Combine the lamb filling with the penne, then transfer to the prepared dish. Top with cheese sauce, sprinkle with remaining Parmesan, and place on a baking tray. Bake in a preheated oven until golden and bubbly. Rest for 15 minutes before serving.

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