Pastitsio pots

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray six 1 1/2-cup (375ml) capacity ovenproof dishes with oil. Place on a baking tray.
2. Heat oil in a large non-stick frying pan. Add onion and cook, stirring, for 5 minutes. Add garlic and cook, stirring, for 1 minute. Add mince and spices and cook, breaking up lumps, for 5 minutes or until browned. Add paste, tomatoes and stock and bring to the boil. Reduce heat to low and simmer for 15–20 minutes or until thickened slightly.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain, then return to pan. Add egg yolk, stirring to combine. Spoon pasta mixture into prepared dishes.
4. Melt canola spread in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk, stirring, until smooth. Bring to the boil. Reduce heat to low and simmer, stirring, for 1 minute or until thickened slightly. Remove from heat. Stir in half the cheese. Season with salt and black pepper. Combine breadcrumbs, chives and remaining cheese in a bowl.
5. Spoon mince mixture over pasta. Pour over white sauce and sprinkle with breadcrumb mix. Bake for 15–20 minutes or until lightly golden. Serve.