This delicious baked pasta dish takes its inspiration from the Greek dish, pastichio, a kind of lasagne made with tubular pasta, instead of sheets. Versions of this dish can also be found in Malta and Egypt.
This simple and healthy recipe can be made even more affordable by using ground beef, instead of lamb.
- 200g pasta spirals
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 250g lamb mince (or beef mince)
- 200g canned diced tomatoes
- 1/2 eggplant, cut into 1.5cm cubes
- 4 tablespoons tomato paste
- 1 teaspoon dried Italian herbs
- 3/4 cup parmesan cheese, finely grated
- 1/4 cup breadcrumbs
Preheat the oven to 180ºC.
Cook the pasta in a large pot of salted water according to the packet instructions. Drain and return to the pot. Meanwhile, heat the oil in a large frying pan. Stir in the onion and cook until soft. Add the garlic and cook for one minute. Stir in the lamb mince and cook for five minutes or until browned, breaking up the lumps. Add the tomatoes, eggplant, tomato paste, herbs. Add some salt and pepper.
Stir the lamb mixture into the pasta then place in a casserole dish. Combine the parmesan cheese and breadcrumbs, then sprinkle over the top of the lamb mixture.
Bake in the preheated oven for 20 minutes or until the topping is golden.
Join YOURLifeChoices, it’s free
- Receive our daily enewsletter
- Enter competitions
- Comment on articles