Pastistio
Greek Pasta Recipe
4 - 6
Serves
15 mins
Prep Time
50 mins
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
A hearty cousin of lasagna, pastitsio is a Greek version of the dish and adds unexpected flavors to meat, tomatoes, and pasta. It is the signature dish at most local tavernas. A good family favourite, it can be prepared the day before and reheated easily, sliced into portions.
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High Iron
Lamb,
Dinner,
Easy,
Family Favourites,
Lunch,
Pasta,
National Lamb Day,
Ingredients
Meat sauce
300g Quality Mark lamb mince
2 tbsp olive oil
2, thinly sliced onions
2, finely chopped garlic cloves
400g, diced canned tomatoes
100ml red wine
2 tsp, powdered vegetable stock
2 tbsp tomato paste
1 tsp cinnamon
1 tsp paprika
1 tsp oregano
1/2 cup water
Pasta
200g pasta
Béchamel sauce
40g butter
2 tbsp white flour
200ml, slightly heated milk
Topping
1, lightly beaten egg
50g, grated parmesan cheese
Method
To Make Mince
To Make Pasta
To Make Sauce
To Assemble
1
Preheat oven to 190°C.
2
Heat oil in a medium-sized pan and add onions and garlic.
3
Cook for 5–10 minutes until soft and transparent.
4
Add minced lamb and cook for a further 5–10 minutes, stirring thoroughly to brown.
5
Add canned tomatoes, red wine or water and all remaining meat sauce ingredients.
6
Cover and simmer for 30 minutes.
7
Taste test and season as required with salt and pepper.
Nutrition Information per Serving (336g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1222 (291)kJ
Protein
17.2g
Total Fat
19.3g
Saturated Fat
8.2g
Carbs
11.9g
Sugars
4.3g
Sodium
194mg
Iron*
1.6mg
* Percentage of recommended daily intake (Aust/NZ)
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