Ultimate Greek Inspired Pastitsio Beef Pasta Bake
with Baby Plum Tomato Salad and Garlic Bread
Looking for a taste of everyday luxury? This Ultimate Greek Inspired Pastitsio Beef Pasta Bake is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
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
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
240 grams
British Beef Mince
4 unit(s)
Garlic Clove
1 sachet(s)
Ground Cinnamon
1 sachet(s)
Dried Rosemary
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Parmigiano Reggiano
(Contains Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
2 tbsp
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
While it comes to the boil, halve the baby plum tomatoes and pop them into a medium bowl with a drizzle of oil. Season with salt and pepper, then set aside.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
While it fries, peel and grate the garlic (or use a garlic press).
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the cinnamon, rosemary and half the garlic to the beef. Fry for 30 secs.
Stir in passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
Meanwhile, preheat your grill to high.
Halve the ciabatta and lay onto one side of a large baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
In a small bowl, combine the creme fraiche with half the Parmigiano Reggiano. Season with pepper.
Once the beef sauce has thickened, season with salt and pepper, then remove from the heat. Stir in the cooked pasta, then spoon it into an appropriately sized ovenproof dish.
Evenly spread the creme fraiche sauce over the pasta, then sprinkle on the remaining Parmigiano Reggiano cheese.
Put the dish onto the other side of the garlic bread baking tray and pop under the grill under it's bubbling and the garlic bread is golden, 5-6 mins.
Just before you're ready to serve, add the baby leaves to the tomatoes and mix together. Cut the garlic bread diagonally into triangles.
Serve your ultimate beef pasta with the garlic bread and salad alongside.
Enjoy!
