The heart of this pastitsio is much like a beef Bolognese - we start by frying onion and garlic in olive oil and then brown 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.
Frozen product. Cook from frozen and defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Remove plastic film and preheat 200C oven (FF)
DEFROSTED: cook in the oven for 40-45 minutes, or until golden across the top and piping hot.
FROZEN: cook for 55-60 minutes, or until golden across the top and piping hot throughout.
DEFROSTED: cook in the oven for 30-35 minutes, or until golden across the top and piping hot.
FROZEN: cook for 40-45 minutes, or until golden across the top and piping hot throughout.
Rest for five minutes before serving with a big leafy salad.
Ovens vary, please adjust cooking times if necessary.