- 0:20 Prep
- 0:30 Cook
- 6 Servings
- Advanced
Traditional pastitsio is a Greek bake of lamb or beef mince in a tomato-based sauce, layered with macaroni and bechamel. We’ve taken a few liberties with tradition, but not taste, to create this speedy version.
Ingredients
- 2 tablespoons olive oil, plus extra, to grease
- 1 onion
- 2 cloves garlic
- 500g lamb mince or beef mince
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 95g (1/3 cup) tomato paste
- 400g can crushed tomatoes
- 375g fresh fettuccine
- 60g grated parmesan
- 3 eggs
- 150g feta
- 400g fresh ricotta
- 2 egg yolks
Equipment
- You will need 6 x 375ml ovenproof dishes.
Method
- Step 1Preheat oven to 200°C fan-forced. Bring a saucepan of salted water to the boil over high heat. Meanwhile, heat oil in a frying pan over medium heat. Peel and finely chop onion, add to pan, then peel and crush over garlic. Add mince, increase heat to high, then cook, breaking up mince with a wooden spoon, for 8 minutes or until browned. Add spices and tomato paste, stir for 1 minute, then add tomatoes. Bring to a simmer and cook for 5 minutes or until thickened slightly.
- Step 2Cook pasta in boiling water for 1 minute. Drain, then return pasta to pan (it will be slightly undercooked). Working quickly, add 30g parmesan, crack in 2 eggs, then stir to coat.
- Step 3Grease dishes with a little extra oil. Divide pasta mixture among dishes, then top with mince mixture. Place on an oven tray and bake for 5 minutes. Meanwhile, crumble feta into the bowl of a food processor. Add ricotta and egg yolks, and remaining 30g parmesan and egg, then process until smooth.
- Step 4Spoon feta mixture over mince. Return to oven and bake for a further 8 minutes or until top is golden. Serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
2529 kj
Energy
37g
Fat Total
16g
Saturated Fat
41g
Protein
998.13mg
Sodium
7g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Mark Roper
- Publication: MasterChef
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