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Recipe Instructions

Preheat oven to 200°C fan-forced. Bring a saucepan of salted water to the boil over high heat. Meanwhile, heat oil in a frying pan over medium heat. Peel and finely chop onion, add to pan, then peel and crush over garlic. Add mince, increase heat to high, then cook, breaking up mince with a wooden spoon, for 8 minutes or until browned. Add spices and tomato paste, stir for 1 minute, then add tomatoes. Bring to a simmer and cook for 5 minutes or until thickened slightly.

Cook pasta in boiling water for 1 minute. Drain, then return pasta to pan (it will be slightly undercooked). Working quickly, add 30g parmesan, crack in 2 eggs, then stir to coat.

Grease dishes with a little extra oil. Divide pasta mixture among dishes, then top with mince mixture. Place on an oven tray and bake for 5 minutes. Meanwhile, crumble feta into the bowl of a food processor. Add ricotta and egg yolks, and remaining 30g parmesan and egg, then process until smooth.

Spoon feta mixture over mince. Return to oven and bake for a further 8 minutes or until top is golden. Serve immediately.

Recipe Ingredient

36.40 gm olive oil, plus extra, to grease

1 onion

2 cloves garlic

500g lamb mince or beef mince

1/2 tsp ground allspice

1.25 gm ground cinnamon

95g (1/3 cup) tomato paste

400g can crushed tomatoes

375g fresh fettuccine

60g grated parmesan

3 eggs

150g feta

400g fresh ricotta

2 egg yolks

Recipe Cuisine


Cook Time


Prep Time


Total Time



196.87 calories

47.2 grams fat

21.0 grams saturated fat

58.7 grams carbohydrates

8.9 grams sugar

40.7 grams protein

330.5 milligrams cholesterol

639.6 milligrams sodium



Recipe Category

Lunch, main


Bake, budget friendly, quick, easy, kid friendly, family friendly, dinner party, dinner, lunch, main, ricotta, cheese, pasta, mince, lamb, beef, greek, pastitsio, what is pastitsio, greek recipes, beef recipe, lamb recipe, traditional recipe, family dinne, low carb, lower gi, low sugar


Traditional pastitsio is a Greek bake of lamb or beef mince in a tomato-based sauce, layered with macaroni and bechamel. We’ve taken a few liberties with tradition, but not taste, to create this speedy version.

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