Lamb & Rosemary Pastitsio Recipe | myfoodbook

Step 1

Remove casings from sausages and break up sausage mince. Cook mince, onion and garlic in large non-stick saucepan over medium heat, breaking up mince with a wooden spoon until well browned.

Step 2

Add carrot, red wine and tomato sauce and bring to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally.

Step 3

Meanwhile combine milk, flour, butter and nutmeg in a saucepan and bring to the boil, whisking continuously. Simmer for 2-3 minutes, before adding grated Perfect Italiano Mozzarella and grated Parmesan.

Step 4

Remove from heat, cover and cool for 10 minutes. Whisk eggs into sauce. Add 1/2 cup white sauce to cooked penne and stir until pasta is well coated.

Step 5

Heat butter in a large frypan, add garlic and spinach and cook until spinach is wilted.

Step 6

Layer ingredients in a deep 25cm x 30cm baking dish in the following order: 1/2 penne pasta, meat sauce, sautéed spinach, 1/2 penne pasta and white sauce. Sprinkle with Perfect Italiano Perfect Bakes.

Step 7

Bake at 180°C for 30-35 minutes, until bubbling and golden. Serve warm with a crisp green salad.