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Vegetable pastitsio
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Elevate classic Greek pasta bake with added broccoli and corn for extra nutrition and flavor.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g beef mince
  • 1.25 gm ground cinnamon
  • 44.40 gm tomato paste
  • 1 small carrot, finely chopped
  • 400g can diced tomatoes with oregano and basil
  • 123.75 gm red wine
  • 250g dried macaroni pasta
  • 100g butter, chopped
  • 125.00 ml plain flour
  • 515.00 gm milk
  • 312.50 ml grated tasty cheese
  • 1 egg, lightly beaten
  • 250g broccoli, cut into small florets
  • 125g can corn kernels, drained, rinsed
  • salad leaves, to serve
Instructions:
  • In a saucepan over medium-high heat, warm oil. Sauté onion and garlic until softened, about 3 to 4 minutes. Add mince and cook, breaking it up with a wooden spoon, until browned, about 7 minutes. Stir in cinnamon and tomato paste and cook for 1 minute. Add carrot, tomato, and wine. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes until the sauce thickens.
  • Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta and return it to the pot. Preheat the oven to 180°C/160°C fan-forced and lightly grease a 10 cup-capacity baking dish.
  • In a saucepan, melt butter over medium heat until foamy. Add flour and cook, stirring with a wooden spoon, for 1 to 2 minutes until bubbling. Remove from heat. Gradually whisk in milk and return to heat. Stir for 2 to 3 minutes until boiling and thickened. Add 1 cup of cheese and stir until smooth. Let it sit for 10 minutes and then stir in the egg.
  • Combine mince mixture, broccoli, and corn with pasta. Transfer to prepared dish. Sprinkle with flour mixture and remaining cheese. Bake for 35 to 40 minutes until golden. Serve with salad leaves.

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