Pastitsio – A Sort Of Greek Baked Spaghetti Bolognese

503
Prepare time: 30m
Cook:
Ready in:

Serves 4
Yummy Greek style.

Ingredients

  • 1 tbsp olive oil
  • 500g / 1lb 2oz minced lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 aubergine, diced
  • 1 red pepper, cored, deseeded & diced
  • 400g tin of chopped tomatoes
  • 200ml lamb stock
  • 200 ml red wine or extra stock
  • 1 tbsp tomato puree
  • 2 springs of fresh rosemary
  • 1/2 tsp ground cinnamon
  • Pinch of grated nutmeg, plus extra for the topping
  • Salt & freshly ground black pepper

Topping

  • 350g / 12oz gluten free or normal pasta
  • 300g / 10.5oz gluten free reduced fat cream cheese
  • 2 eggs
  • 2 sprigs of fresh rosemary, leaves finely chopped
  • 85g / 3oz parmesan cheese

Directions

    1Heat the oil in a saucepan, add the lamb and onion and fry for 5 minutes, breaking up the meat with a spoon and stirring until the meat is evenly browned.
    2Mix in the garlic, aubergine and red pepper and cook for 3-4 minutes.
    3Mix in the tomatoes, lamb stock and red wine, then the tomato puree, rosemary, spices, salt and pepper.
    4Bring to the boil, cover and simmer for 45 minutes, stirring from time to time.

When the meat is almost ready

    1Preheat the oven to 190c / 375f / gas mark 5.
    2Add the pasta to a large pan of boiling water and cook until al dente. Drain in a colander.
    3Add the cream cheese to the pasta pan, whisk in the eggs, then the shopped rosemary, a little nutmeg and plenty of salt and pepper. Gently stir in the pasta to coat evenly.
    4Spoon the meat mixture into a 2.5litre / 4.5 pint ovenproof dish, discarding the rosemary sprigs.
    5Spoon the pasta mixture in an even layer over the top.
    6Sprinkle with the parmesan and bake for 30-35 minutes, until the topping is golden.
    7Serve immediately, with a green salad.

Notes

I didn’t have any cream cheese so made a normal cheese sauce and used that instead. I also didn’t have any rosemary and it tasted lovely without it.
Great with garlic bread, posh bread or green veg.
By Helen Hamston
Adapted from Gluten-Free & Easy by Sara Lewis

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Founder of MGF, Helen is a mum of four who spends way too much time on the interweb and not enough time in bed. She loves wearing her dressing gown, car boot sales and watching TV programmes featuring food. Her specialist subjects include 'how to overfill your car boot' and 'how to avoid dusting'. Follow her at Twitter: @Ginfund, Facebook: @MGFund, Instagram: @mummysginfund and online: www.mummysginfund.co.uk.

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