Lamb pastitsio with fetta in a baking dish, showing layers of macaroni, spiced lamb and a golden baked bechamel topping
Close-up of a spoon lifting a portion of lamb pastitsio, revealing the macaroni, lamb and creamy fetta bechemal layers
Slice of lamb pastitsio plated, layered pasta and lamb topped with a golden baked bechamel crust, served with a Greek salad

Lamb pastitsio with fetta

Lamb pastitsio with fetta

We do love the classics oh so much, but every now and then we can’t resist giving them the Dinner Ladies treatment. Our rendition of this Greek baked pasta dish layers short tubes of macaroni with a tomato and oregano sauce, cinnamon-spiced lamb mince, salty, crumbly fetta and a classic creamy béchamel topped with Parmesan. The result? A baked, bubbling tray of comfort that finally gives lamb the attention it deserves. Once again, we’ve spent hours at the stove so you can have dinner on the table in minutes.
Heat & Eat

To Serve

While it’s resting for five, you’ve got just enough time to whip up a bowl of crisp leaves tossed in a zingy vinaigrette.

Ingredients

Lamb sauce (39%) (lamb mince, onion, tomato passata (tomatoes, salt), red wine (red wine, salt, preservative (220) (sulphites)), tomato paste (tomato paste, water, acidity regulator (330)), olive oil, garlic, parsley, salt, lemon zest, rosemary, thyme, oregano, cinnamon), pasta (23%) (macaroni (wheat semolina, water), crushed tomatoes (tomato puree, acidity regulator (330)), onion, olive oil, garlic, salt, oregano, paprika), milk, parmesan cheese (pasteurised milk, cultures, non-animal rennet, salt, anticaking agent (tapioca starch)), salt, nutmeg), fetta cheese (5.6%) (pasteurised milk, brine (salt, mineral salt (509), acidity regulator (260)), cultures, mineral salt (509), non-animal rennet), butter (cream (milk), salt, culture), plain flour (wheat).

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 365g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2874 kJ 787 kJ
PROTEIN 48.4 g 13.3 g
FAT (TOTAL) 32.8 g 9 g
-SATURATED 19.2 g 5.2 g
CARBOHYDRATE 46.5 g 12.8 g
-SUGARS 11.3 g 3.1 g
SODIUM 1436 mg 394 mg

Allergens

Does contain: gluten, milk, sulphites, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

730g - Serves 2

Serves 4

SERVES 4

1460g - Serves 4

To Cook

Remove plastic film and preheat oven (FF) to 200°C.
DEFROSTED: Cook in the oven for 25-30 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.
Remove from the bag, preheat oven (FF) to 200°C.
DEFROSTED: Cook in the oven for 35-40 minutes, or until golden across the top and piping hot.
FROZEN: Cook for 45-50 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.