Pastitsio

This is a great family comfort food favourite.  The flavours of the tomatoes, spices and lamb work so well with the pasta - and so filling ! Just serve with salad or steamed greens for a satisfying family dinner.  As I am preparing the meal, I pop about 1/3 into a smaller dish to freeze for another time.  See below for easy freezing instructions!  Enjoy!

Preparation          20 minutes (while pasta is cooking)

Cooking                40 min plus approx 30 -40 min in oven 

Serves                  6 - 8 depending on appetite.  

Ingredients

250 - 300 grams Macaroni – cooked per packet directions then drained

500 gram Lamb Mince

Splash Olive Oil

2 onions – finely chopped

2 garlic cloves – crushed

½ teaspoon Dried Red Chilli   OR  ½ chopped Red chilli

½ teaspoon Fennel Seeds

2 Zucchini – diced

6 mushrooms – sliced

2 tablespoons Tomato Paste

700 ml Passata

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

½ teaspoon Ground Cinnamon

Salt and Pepper to taste (unlikely to need the salt)

Sprinkle of freshly grated Nutmeg  OR   1/4 teaspoon Ground Nutmeg

2 handfuls Rocket  OR  Baby Spinach  and/or  Kale -  chop the greens roughly before adding

Handful Fresh basil leaves

60 gram butter

1/3 cup Plain Flour – sifted

2 ½ - 3 cups Milk

1 cup cheddar cheese – grated

¼ cup Grated Parmesan cheese

Sprinkle freshly grated Nutmeg or shake ground Nutmeg

1 egg – whisked

Method

Cook the pasta according to packet directions.  Then drain and reserve a little of the cooking water.

Reuse the saucepan later to make the cheese sauce

Preheat oven to 180˚C

Grease a generous sized lasagne dish.  OR  2 smaller dishes

Heat a little oil in a large wide frypan.

Add the onion, garlic and zucchini and stir until begins to soften.

Add the mince and brown.  Break up any lumps.

Stir through the tomato paste and mix well and cook for a few minutes.

Add the Passata, fennel seeds, chilli, mushrooms, herbs and spices

Reduce heat and simmer until sauce is thick and aromatic.

Stir in the greens.  Taste and add pepper if needed.

When pasta is cooked, drain and add to the meat sauce pan. Reserve some pasta water for later.

If the mixture becomes too thick and dry, add a splash of pasta water to loosen a little.

Add the basil leaves just before pouring into baking dish.

Whilst the meat and pasta mixture is on a very low simmer:

Re-using the saucepan:

Melt the butter over a low-medium heat.  Do not burn.

Sprinkle in the flour and constantly whisk to combine. Take off the heat and return to heat to avoid burning if heating too quickly.

Cook for at least 1 minute until bubbly and raw flour ‘cooks out’.

Slowly add the milk whisking all the time to thoroughly combine.

Continue slowly whisking until mixture comes to a boil and thickens.

Simmer for 2 minutes, whisking all the time so it does not catch on base of pan

Remove from heat.

Stir through half of the grated cheese and all the parmesan

Allow the mixture to cool for ten minutes.

Sprinkle with a dash of nutmeg

Gently whisk in the beaten egg.  Keep it moving to prevent egg cooking.

Place the meat mixture over base of lasagne dish and smooth the top.

Spoon the cheese sauce gently over the meat mixture.

Sprinkle remained grated cheese over top.

Bake for approx. 20 – 30 minutes.  Check after 15 minutes and cook until topping is golden.

Serve with salad or steamed greens of your choice.
To FREEZE 
ladle (about 1/3) into a separate container. Pour over some of the sauce and cheese but do not cook the top.  Defrost in the fridge at least overnight.  Allow about 15 minutes or so out of the fridge before popping into the oven.Heat the oven 180C and bake about 30 - 40 minutes or so depending on the size of the dish.  If top is cooking too quickly, tent a piece of alfoil above the topping without touching the topping and cook.

                                 Enjoy!  Colleen