Beef Pastitsio
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Nutrition Info (Per Serving)
Ingredients
200g wholewheat pasta shapes
500g minced beef
1 leek, diced 200g
1 aubergine, diced 200g
1 tsp ground cinnamon
1 tsp dried oregano
400g can chopped tomatoes
200g pack Cavolo Nero
1 medium egg, beaten
250g Greek yogurt
25g Parmigiano Reggiano, finely grated
Instructions
Preheat the oven to 200oc, gas mark 6.
Cook the pasta in simmering water for 12 minutes, drain.
Meanwhile, fry the beef, leek and aubergine in a large saucepan for 5 minutes until browned. Stir in the cinnamon and oregano and cook for 1 minute. Stir in the tomatoes plus ½ the can filled with water and the Cavolo Nero, cover and cook for 12-15 minutes, stirring occasionally, season to taste.
Mix together the egg, yogurt and half the parmesan.
Place half the mince in a 2 litre serving dish, top with the pasta and then the remaining mince. Spoon over the yogurt mixture and spread over evenly. Sprinkle with the remaining parmesan and bake for 25-30 minutes until golden.