Baked Pasta (Pastitsio)

Baked pasta (pastitsio)

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 10 people

Ingredients

  • 2 tbsp Extra virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 1 kg Minced beef
  • 11/2 tsp Ground all spice
  • 1/2 tsp Dried mint
  • 400 ml Pureed tomatoes
  • 500 g Wholewheat Penne pasta
  • 40 ml Olive oil
  • 4 egg whites
  • 25 g cheese such as KEFALOGRAVIERA(sheep /goat cheese

White Sauce

  • 100 ml Extra virgin olive oil
  • 60 g Plain whole-wheat flour
  • 20 g Pureed pumpkin
  • 1 L Milk or alternatives
  • 1/8 tsp Ground nutmeg
  • 4 Egg yolks (optional)
  • 35 g Cheese feta or any other of your choice

Instructions

  • Red meat Sauce
    1. Heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 6 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomato paste and beef and cook, breaking up mince with a wooden spoon, for 10 minutes or until browned all over. Stir through allspice and dried mint and season with salt and pepper. Add passata, cover and cook for 40 minutes or until thickened and rich. Remove from heat and cool slightly.
    2. Preheat oven to 180°C.
    3. Cook pasta according to packet instructions, drain and refresh with cold running water.
    4. Heat oil in a saucepan over medium-low heat. Add pasta, then stir in egg whites and grated cheese Stir for 2 minutes to bind egg whites to pasta.
    5. Press half the pasta into a deep lasagne dish, then top with meat sauce, then remaining pasta, then white sauce. Sprinkle with cheese. Bake for 45 minutes or until golden
    White sauce,
    1. Add the oil to a pot on the stove and heat it at medium to high heat. As the oil heats, sift the flour and add to the pan stirring vigorously, don’t stop. Keep stirring and let it cook for a bit. Don’t let it burn and if it sticks to the pan then turn down the heat.
    2. Begin adding the milk, cup by cup, and stir using a whisk Your head should be on medium-low and continue to add milk as it gradually thickens. Add milk till you get to the right thickness (you will probably notice bubbles developing).
    3. Once you’ve reached your desired thickness, remove from heat and stir in your pumpkin, nutmeg and seasoning.
Facebook
Instagram