Pasta bake recipe

  • Serves 10 - 12
  • 5mins to prepare and 1hr 15mins to cook, plus 5mins for cooling
  • 450 calories / serving
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Pastichio (h)

Pre-heat the oven to 180°C / 350°F, Gas Mark 4.

First cook the pasta for 8 minutes in a pan of boiling, lightly salted water, and then drain.

Meanwhile heat the olive oil in a thick bottom pan and sauté the onion for 5 minutes.  Add the minced meat, bay leaves, tomato Passata and parsley. Continue to cook for a further 15 minutes and remove the bay leaves after.

Drain away any excess oil and prepare the béchamel sauce by following the pack guidelines

To Assemble

Spread the cooked pasta evenly in the base of a large ovenproof dish. Spoon the cooked minced meat over the top and flatten. Finally pour over the prepared béchamel sauce. Sprinkle with grated cheddar cheese or halloumi cheese.

Place in the centre of the oven and cook for 45 minutes or until golden brown.

Allow the dish to cool for 5 minutes then serve with a traditional Greek village salad and Greek breads. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g Bevelini Thick Macaroni
  • 100ml Bevelini Kolymvari Extra Virgin Olive Oil
  • 400g onion, chopped
  • 1kg minced pork or beef
  • 4 bay leaves
  • 500g Bevelini tomato Passata
  • 50g (2oz) parsley, chopped
  • 1 pack Haitoglou Béchamel sauce mix
  • grated cheddar cheese or halloumi to taste
  • Energy 1880kj 450kcal 22%
  • Fat 24g 34%
  • Saturates 8g 40%
  • Sugars 5g 6%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 37.2g Protein 23g Fibre 3.1g


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