Flavours of Monash

Pastitsio

Author: Anna Angelopoulos

Ingredients:

• 1 pkt Penne (500g)
• 1kg Mince
• ½ pkt Parmesan cheese
• ½ cup White wine
• 1 can Peeled tomatoes
• 1 Onion, chopped
• 2 Eggs
• Salt and pepper

Bechamel Sauce

• 4 tbls Cornflour
• 4 tbls Self-raising flour
• 1lt Milk
• 175g Butter
• 4 eggs

Preparation:

• Boil the pasta until cooked. Sauté the onion, with mince until browned. Add peeled tomatoes and stir. Add wine and seasoning and simmer for approximately 30minutes or until cooked.
• To make béchamel sauce:
  Melt butter with flours and stir constantly. Add milk little by little. Continue stirring until sauce thickens. Once cooked add 4 eggs, one by one, and stir through.
• Once pasta is cooked, drain and add 2 beaten eggs, ½ packet Parmesan cheese and a little nutmeg.
• Arrange a layer of pasta in a large baking dish and then pour mincemeat on top followed by béchamel sauce. Top with a little Parmesan cheese and bake for approximately 1 hour or until golden brown.