Pasticcio, Greek Pasta Bake

Sprout asked for a lasagna, but the online supermarket delivery failed to deliver lasagne sheets. Luckily I remembered Pasticcio, a Greek pasta bake - a kind of cross between Lasagne and Moussaka.

I made a vegetarian version with soya mince. And you could always make a vegan version making a béchamel sauce with plant based milk rather than yoghurt, omit the eggs, and sprinkle over a vegan melty cheese.

Serves 4-6

400g pasta shapes

2 tbsp olive or sunflower oil

1 large onion, finely diced

1 large stick of celery, finely diced

1 large carrot, finely diced
2 large garlic cloves, finely chopped

1 courgette grated, or a bag of baby spinach leaves, or a bunch of chopped watercress (optional)

250g lamb or veggie mince (I used 100g dried soya mince rehydrated with the red wine)

150ml red wine
1 tin chopped tomatoes
1 tbsp dried mint or oregano
1 tsp cinnamon
2 eggs
1 tub greek yoghurt
50g grated strong cheese (cheddar, parmesan)

Gently fry the onion, celery, and carrot in a large casserole dish big enough to hold the finished sauce and pasta. When the onion starts to look translucent add the garlic and mince.  Stir around to break up the lumps then add the tomatoes, wine (if not already added to the soya mince), herbs, and spices. The mixture should be quite loose. Cover and bring to the boil then turn down to a simmer, stirring from time to time,  whilst you cook the pasta.

Turn the oven on to 180C.  

Cook the pasta according to instructions on the packet. Just before it is ready check the pasta sauce. It should be slightly thick, like single cream. If still too watery, take the lid off and continue to simmer whilst you drain the pasta.

Tip the drained pasta into the saucepan with the sauce and mix thoroughly. Pour into a lightly greased large enough high sided baking dish to hold the mixture and layer of creamy topping. 

Beat the eggs with a pinch of pepper and salt then mix thoroughly into the yoghurt. Pour over the pasta mix and sprinkle with cheese. 

Bake for 30 minutes at 180C or until golden brown and bubbling. You may wish to turn the grill of for a couple of minutes to brown the top, but keep a close eye on it - the cheese burns quickly! 

Serve with a big green salad.

Instagram: leesashomemade

Facebook: Leesa's Homemade

Twitter: leesashomemade