Greek Pasta Recipe
4 - 6
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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Quick and Easy,
300g Quality Mark lamb mince
2 tbsp olive oil
2, thinly sliced red 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
2 tbsp white flour
200ml, slightly heated milk
1, lightly beaten egg
50g, grated parmesan cheese
To Make Mince
To Make Pasta
To Make Sauce
Preheat oven to 190°C.
Heat oil in a medium-sized pan and add onions and garlic.
Cook for 5–10 minutes until soft and transparent.
Add minced lamb and cook for a further 5–10 minutes, stirring thoroughly to brown.
Add canned tomatoes, red wine or water and all remaining meat sauce ingredients.
Cover and simmer for 30 minutes.
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 info
* Percentage of recommended daily intake (Aust/NZ)