We fry onion and garlic in olive oil and then brown the beef mince before adding wine, tomatoes, herbs and spices - thyme, cinnamon, and oregano.
We simmer the beefy ragu until it is tender and thick and then stir through the cooked penne pasta. This is then topped with a parmesan-laced bechamel, with the addition of yoghurt, giving it a Greek accent and making the bechamel a little lighter.
The finished pastitsio is frozen, ready for you to bake.
|PER 100G (RAW)||PER 375G SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
TO COOK: this dish comes in a foil tray, ready to bake.S: Remove plastic film and cook in a preheated 180C oven for 35 (from defrosted) to 45 minutes (from frozen), or until golden across the top and piping hot throughout (70C). Rest for five minutes before serving with a green salad.
L: Remove plastic film and cook in a preheated 180C oven for 45 (from defrosted) to 60 minutes (from frozen), or until golden across the top and piping hot throughout (70C) Rest for five minutes before serving with a green salad.
DEFROST INSTRUCTIONS: may be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and cook and consume within 48 hours.
Cooking instructions are guidelines only.