Beef Pastitsio Style Pasta
with Oregano, Spinach and Creme Fraiche
This Beef Pastitsio Style Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
240 grams
British Beef Mince
180 grams
Macaroni
(Contains Cereals containing gluten May contain Soya)
1 unit(s)
Garlic Clove
1 sachet(s)
Dried Oregano
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
40 grams
Baby Spinach
25 grams
Panko Breadcrumbs
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
100 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Heat a large frying pan on medium-high heat (no oil). Halve, peel and chop the red onion into small pieces.
Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks.
Once browned, drain and discard any excess fat from the beef, then add the onion. Stir together and cook until soft, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.
While the mince cooks, bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander.
Pop the macaroni back into the pan, drizzle with oil and stir through to stop it sticking together. Set aside for now.
Meanwhile, peel and grate the garlic (or use a garlic press).
Stir the garlic and half the dried oregano into the lamb. Cook, stirring, until fragrant, 1-2 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Next, pour the passata, red wine stock paste and water for the sauce (see pantry for amount) into the mince. Bring to the boil, then lower the heat. Simmer until the sauce has thickened and reduced by half, 12-15 mins.
After 10 mins, stir in the spinach a handful at a time and cook until wilted and piping hot.
Meanwhile, in a small bowl, mix the remaining dried oregano with the breadcrumbs and a drizzle of oil. Season with salt and pepper, then set your herby crumb aside.
Preheat your grill to high.
Stir the creme fraiche and reserved pasta water into the pan of cooked pasta. Season with salt and pepper, then pop on medium-high heat, stirring gently, to warm through, 1-2 mins.
Once thickened, spoon the lamb mixture into an ovenproof dish, then top with the creamy pasta. Sprinkle over the crumb and grill until golden brown, 2-3 mins.
Allow your pastitsio style pasta to stand for a couple of mins before sharing between your bowls.
Enjoy!
