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.

Beef mince, onion, red wine, garlic, olive oil, cinnamon, oregano, thyme, tomatoes, milk, butter, nutmeg, Parmesan, egg, yoghurt, penne, salt.

• 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.