
Pastitsio
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.
Per 100g | Small | Large | |
ENERGY | 640kJ | 4637kJ | 9272kJ |
PROTEIN | 9.7g | 70.1g | 140.2g |
FAT TOTAL | 6.6g | 47.9g | 95.7g |
- SATURATED | 3.2g | 22.9g | 45.7g |
CARBS | 12.7g | 92.0g | 183.9g |
- SUGARS | 2.5g | 18.5g | 37.0g |
SODIUM | 193mg | 1397mg | 2795mg |
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)
LARGE
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.
SMALL
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.