Name: Pastitsio
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8
Ingredients: 45 gram rice bran oil spread; 1 tablespoon oil; 2 medium onions, finely chopped; 1 kilogram beef mince; 400 gram can diced tomatoes; 2 tablespoon tomato paste; 1 cup (120g) grated cheddar cheese; 500 gram large tube pasta, such as rigatoni or penne; White sauce; 60 gram rice bran oil spread; 5 tablespoon flour; 1 litre (4 cups) milk; 2 eggs, lightly beaten; 1/2 cup (60g) grated cheddar cheese

Ingredients

45 gram rice bran oil spread

1 tablespoon oil

2 medium onions, finely chopped

1 kilogram beef mince

400 gram can diced tomatoes

2 tablespoon tomato paste

1 cup (120g) grated cheddar cheese

500 gram large tube pasta, such as rigatoni or penne

White sauce

60 gram rice bran oil spread

5 tablespoon flour

1 litre (4 cups) milk

2 eggs, lightly beaten

1/2 cup (60g) grated cheddar cheese

Method

1.Melt spread with oil in a large frying pan on medium heat.

2.Add onion; cook 3-4 minutes, stirring, until softened. Add beef mince; cook 5 minutes, until browned.

3.Add tomato and tomato paste; season to taste. Half-cover; cook on low heat 35-40 minutes, until mince is very tender. Stir through cheddar.

4.Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet directions; drain.

5.Preheat oven to moderately high, 190°C (170°C fan-forced). Grease a 4-litre ovenproof dish.

6.To make white sauce, melt spread in a saucepan on medium heat. Add flour; cook 2 minutes. Remove from heat. Gradually add milk, stirring constantly; cook 5 minutes, until sauce is smooth and slightly thickened. Stir through egg and cheddar.

7.Place half of pasta in prepared dish; spoon over half of mince mixture. Add remaining pasta and mince mixture; spoon over white sauce. Bake 30-40 minutes, until golden. Serve.

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