700gMinced lean lamb or beef
3tbspParsley or mixed herbs
600mlReduced fat milk
150gReduced fat cheese
- Preheat the oven to moderate 180deg C.
- Cook the macaroni according to packet instructions, drain and rinse with cold water. Set aside.
- Meanwhile, heat oil over medium heat in a large non stick frypan, add onion and garlic. Cook gently for 5 minutes until softened.
- Increase heat and add lean mince, cooking until well browned.
- Add canned tomatoes, paste and herbs. Simmer for about 15 minutes or until liquid is thickened. Remove from heat.
- In separate saucepan, make a cheese sauce by heating the vegetable oil over low heat and add flour. Stir well and add a little of the milk to make a paste. Cook on low heat for 2 minutes, stirring constantly, and then add the rest of the milk. Continue to gently heat and stir for about 10 minutes until sauce is thickened. Combine with eggs and 50g of the cheese at the end.
- Combine 1/4 of the cheese sauce with cooked and drained macaroni.
- In individual portion trays or a large baking tray, layer some macaroni, followed by the meat sauce and then followed by another layer of macaroni. Top with remaining cheese sauce and sprinkle with grated cheese.
- Bake in the oven for about 45 minutes until golden on top (less if in individual portions). Rest for 10 minutes before serving.
Pastitio is a Greek alternative to lasagne and is great for students as they do not need a knife and fork to cut through the lasagne sheets. Also notice that many of the ingredients are similar to spaghetti bolognese and the chicken macaroni recipes so you do not need to have a large number of ingredients to have variety on the menu.