(at time of publication)
- 300g (3 cups) macaroni
- olive spray oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 courgette, 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
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.
Make it gluten free: Use gluten-free pasta, and ensure pasta sauce and yoghurt are gluten free.
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)
Total fat 12g
–Saturated fat 6g
Dietary fibre 5g
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