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Pastitsio
Pastitsio
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Make a mouthwatering pasta bake in 6 easy steps.
Ingredients:
  • Olive oil, to grease
  • 40.00 ml dried (packaged) breadcrumbs
  • 1 x 500g pkt Mini Penne Rigate pasta
  • 36.40 gm olive oil
  • 1kg beef mince
  • 1 brown onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 2 x 400g btls passata (tomato pasta sauce)
  • 80ml (1/3 cup) water
  • 2.50 gm ground cinnamon
  • 70g (1 cup) shredded parmesan
  • 80g butter
  • 50g (1/3 cup) plain flour
  • 1L (4 cups) milk
  • 4 eggs, lightly whisked
Instructions:
  • Preheat the oven to 180°C. Grease a 6.5cm-deep, 26 x 33cm ovenproof dish with oil and coat with breadcrumbs by shaking.
  • Boil pasta in a large saucepan of salted water according to package instructions until al dente. Drain and return to the pan.
  • Heat half of the oil in a frying pan over medium-high heat. Cook half of the mince, stirring, for 3-4 minutes until it changes color. Transfer to a heatproof bowl. Repeat with the remaining mince, adding more oil if needed, reheating the pan between batches.
  • Heat the leftover oil in the pan, then sauté the onion and garlic for 5 minutes until softened. Stir in the mince, passata, water, and cinnamon, and cook for 5-8 minutes until the sauce thickens slightly.
  • In a saucepan over medium heat, melt butter until foamy. Add flour and stir for 1 minute until bubbling. Take off heat. Slowly pour in milk while stirring until smooth. Return to medium heat, stir until thickened. Remove from heat and whisk in egg. Season with salt and pepper.
  • Stir in 310ml (1 1/4 cups) of the creamy bechamel sauce with the pasta until fully mixed. Spread half of the pasta mix in the pan. Spoon on the minced meat blend. Layer with the rest of the pasta mix. Pour the leftover bechamel sauce on top. Sprinkle on Parmesan cheese. Bake until golden for 45-50 minutes. Serve and enjoy.

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