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Pastitsio

Our favourite baked pasta dish with a Greek accent: an aromatic beef ragu stirred through penne, topped with a tangy yoghurt-laced bechamel
Regular price $17.00
Regular price Sale price $17.00
GST included.

Small: 725g- serves 2 with a side salad.

Prep, Cook and Serve

Small: Remove plastic film and preheat 200C oven (FF) 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. Frozen product. Cook from frozen and defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

How We Make It

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.

Ingredients

Bechamel sauce (milk, yoghurt (milk, skim milk powder, cultures), free range eggs, plain flour, butter (cream, salt), parmesan cheese (milk, salt, cultures, non-animal rennet), salt, nutmeg), minced beef, crushed tomatoes (tomato puree, citric acid), pasta penne (wheat semolina), onion, red wine (sulphites, clarifying agent (milk 0.01%)), parmesan cheese (milk, salt, cultures, non-animal rennet), tomato paste, olive oil, garlic, salt, oregano, cinnamon, thyme

Allergens

Contains:

Sulphites, gluten, wheat, eggs, milk

May contain traces of:

Tree nuts, crustaceans, fish, lupin, molluscs, peanuts, sesame, soy

Goes With

This goes beautifully with a Greek salad or a simple salad of tomatoes, olives and lettuce.

Nutritional Information

 
Energy (kJ)
Protein (g)
Fat Total (g)
Saturated Fat (g)
Carbohydrate (g)
Sugars (g)
Sodium (mg)
Per 100g
734
11.1
7.6
3.6
14.6
3.1
223
Small
5323
80.7
55.1
26.3
105.6
22.7
1616