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Photo of Bolognese pastitsio by WW

Bolognese pastitsio

11
PersonalPoints™ per serving
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Moderate
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

Pasta

200 g, (macaroni)

Brown onion

1 large, finely chopped

Carrot(s)

1 medium, grated

Zucchini

1 small, grated

Trimmed diced veal

175 g

Raw pork mince

175 g, (lean pork and veal)

Garlic

2 clove(s), crushed

Dried oregano

½ tsp

Tomato paste

1 tbs

Canned diced tomatoes

400 g

Low-fat natural yoghurt

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.

Notes

SERVING SUGGESTION: Mixed salad leaves, cucumber and cherry tomatoes, drizzled with balsamic vinegar.

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