Bolognese pastitsio
10
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
A popular dish in the Mediterranean, this pasta based meal is topped with a béchamel sauce. We’ve swapped the sauce for yoghurt based one which is simply divine.
Ingredients
Dry pasta
200 g, (macaroni)
Brown onion
1 large, finely chopped
Carrot(s)
1 medium, grated
Zucchini
1 small, grated
Veal leg steak, raw
175 g, diced
Pork mince, raw
175 g, (lean pork and veal)
Garlic
2 clove(s), crushed
Dried oregano
½ tsp
Tomato paste
1 tbs
Canned diced tomatoes
400 g
Plain or natural yoghurt, low-fat, no added sugar
1 cup(s), (280g)
Egg(s)
1 medium
Reduced fat feta cheese
50 g, crumbled
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 22cm (base measurement) round springform tin with oil.
2
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to pan.
3
Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Add onion, carrot and zucchini and cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps, for 5 minutes or until browned. Add garlic, oregano and tomato paste and cook for 1 minute. Add tomatoes and ⅓ cup (80ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until thickened.
4
Add mince mixture to pasta and toss to combine. Spoon into prepared tin, pressing down firmly with the back of a spoon. Place yoghurt, egg and feta in a bowl and whisk until combined. Pour yoghurt mixture evenly over pasta mixture. Bake for 25–30 minutes or until top is golden and set. Stand in tin for 10 minutes before removing collar from tin. Cut into wedges to serve.
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