Beef pasticcio

This rich and warming beef pasticcio recipe is the ultimate cool-weather comfort food, perfect for a cold night in.

Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

300g (3 cups) macaroni

olive spray oil

1 onion, finely chopped

1 carrot, finely chopped

1 courgettezucchiniX, finely chopped

1 small red capsicum, seeded, finely chopped

350g lean beef mince

400g can tomato pasta sauce

250ml (1 cup) low-fat plain yoghurt

1 egg

40g crumbled feta

Instructions

Stay Awake

1 Preheat oven to 180ºC. Cook pasta following packet directions. Drain well.

2 Meanwhile, heat a large pan over a medium heat. Spray with oil. Add onion, carrot, courgette and capsicum. Cook, stirring occasionally, for 6-7 minutes, or until soft. Add mince. Cook, breaking mince up with a wooden spoon, for 5-6 minutes, or until browned. Add pasta sauce. Simmer for 5 minutes.

3 Add mince mixture to drained pasta and stir until well combined. With the back of a spoon, press pasta firmly into a 24cm-round springform tin sprayed with oil.

4 In a small bowl place yoghurt, egg and feta and whisk until well combined. Pour yoghurt mixture evenly over pasta to cover. Place in oven and bake for 25-30 minutes, or until top is golden. Remove and cool for 10 minutes. Remove from tin and cut in wedges.

Variations

Make it gluten free: Use gluten-free pasta, and ensure pasta sauce and yoghurt are gluten free.

HFG tip

Make ahead: Assemble pasticcio and refrigerate until ready to cook. Or cook, cool and refrigerate or freeze – it tastes even better when reheated.

Nutrition Info (per serve)

Calories 540 cal

Kilojoules 2260 kJ

Protein 38 g

Total fat 12 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 11 g

Dietary fibre 5 g

Sodium 710 mg

Calcium 220 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.