Baked Pasta
- Replies 5
This is typically a Greek dish called Pastisto .
Although this is my version and is really delicious with the added addition of nutmeg giving it a flavour of its own.
Serves 6
Prep time 20 minutes
Cooking time 40 minute
Recipe and photos are mine
Ingredients
Sauce
500g of beef mince ( I used the lean mince )
1 large onion finely chopped
1 garlic clove minced
2 tablespoons tomato paste
1 tablespoon of olive oil
1/2 cup beef stock/ or water and 1 stock cube
Pasta
500g of penne pasta
100g packet of parmesan cheese
2 eggs lightly beaten
1 1/2 teaspoons of ground nutmeg
125g butter or margarine
Béchamel Sauce
3 cups of whole milk
80g butter
3/4 cups plain flour
METHOD
PASTA
1. In a saucepan 3/4 fill with water, add 1 teaspoon of salt and bring to the boil. Add pasta and cook until just cook . Then pour in a strainer and let stand.
2. In the same pot melt the 125g of butter , when its melted turn off heat and remove from heat. Add pasta back to pan. Add the beaten egg, 3/4 of the parmesan cheese and the nutmeg. Season with salt and pepper 1/8 teaspoon each. Stir carefully through and set aside
MEAT SAUCE
1. In a pan add the oil , the add onion and cook for 2 minutes until soft and transparent, add garlic and cook for 1 minute.
2. Add mince to pan and stir to combine onion and garlic. Cook until brown stirring a couple of times.
3. Add tomatoe paste, beef stock and a pinch of salt n pepper. Bring to boil then simmer for 10 minutes while you make the béchamel sauce.
Béchamel Sauce
1. In a saucepan melt the butter, then remove from heat and slowly add the flour while stirring.
2. Stir in 1 cup of the milk and stir well. Return to high heat and add remaining milk. Continue to stir until thickened.
Assemble the Pasta Bake
1. Add 1/2 cup of béchamel sauce to the pasta and stir through.
2. Grease a small baking dish . Add 1/3 of the pasta, then half the meat sauce. Layer finishing with pasta layer .
3. Top with the rest of the béchamel sauce and spread to cover. Sprinkle remaining parmesan cheese on top and the bake in a preheated oven 180 °C or 160 °C fan-forced for 35 to 40 minutes or until top is golden.
serve with tossed salad
Although this is my version and is really delicious with the added addition of nutmeg giving it a flavour of its own.
Serves 6
Prep time 20 minutes
Cooking time 40 minute
Recipe and photos are mine
Ingredients
Sauce
500g of beef mince ( I used the lean mince )
1 large onion finely chopped
1 garlic clove minced
2 tablespoons tomato paste
1 tablespoon of olive oil
1/2 cup beef stock/ or water and 1 stock cube
Pasta
500g of penne pasta
100g packet of parmesan cheese
2 eggs lightly beaten
1 1/2 teaspoons of ground nutmeg
125g butter or margarine
Béchamel Sauce
3 cups of whole milk
80g butter
3/4 cups plain flour
METHOD
PASTA
1. In a saucepan 3/4 fill with water, add 1 teaspoon of salt and bring to the boil. Add pasta and cook until just cook . Then pour in a strainer and let stand.
2. In the same pot melt the 125g of butter , when its melted turn off heat and remove from heat. Add pasta back to pan. Add the beaten egg, 3/4 of the parmesan cheese and the nutmeg. Season with salt and pepper 1/8 teaspoon each. Stir carefully through and set aside
MEAT SAUCE
1. In a pan add the oil , the add onion and cook for 2 minutes until soft and transparent, add garlic and cook for 1 minute.
2. Add mince to pan and stir to combine onion and garlic. Cook until brown stirring a couple of times.
3. Add tomatoe paste, beef stock and a pinch of salt n pepper. Bring to boil then simmer for 10 minutes while you make the béchamel sauce.
Béchamel Sauce
1. In a saucepan melt the butter, then remove from heat and slowly add the flour while stirring.
2. Stir in 1 cup of the milk and stir well. Return to high heat and add remaining milk. Continue to stir until thickened.
Assemble the Pasta Bake
1. Add 1/2 cup of béchamel sauce to the pasta and stir through.
2. Grease a small baking dish . Add 1/3 of the pasta, then half the meat sauce. Layer finishing with pasta layer .
3. Top with the rest of the béchamel sauce and spread to cover. Sprinkle remaining parmesan cheese on top and the bake in a preheated oven 180 °C or 160 °C fan-forced for 35 to 40 minutes or until top is golden.
serve with tossed salad
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