If you thought there was nothing in this world more delicious than moussaka, then think again. Pasticcio, a Greek pasta bake, has the wonderfulness of moussaka, without aubergine, and layers of macaroni. What more could you possibly want?
Serves 4
Takes 50 minutes to make and 25 minutes in the oven
1. Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Increase the heat, add the minced lamb and cook, stirring, for 5 minutes, until browned. Drain off the fat in a sieve, then return the meat to the pan.
2. Add the purée and cinnamon and cook, stirring, for 1 minute. Add the tomatoes, then half-fill the can with water and pour into the pan. Add the oregano, season, and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
3. Preheat the oven to 180C/fan160C/gas 4. For the topping, mix the yogurt, egg and half the cheeses. Season with pepper.
4. Cook macaroni in boiling water until al dente. Drain and spoon half into a deep, ovenproof dish. Season. Top with the mince and remaining macaroni. Press down, spoon over yogurt topping and scatter with remaining cheese. Bake for 25 minutes, or until golden and bubbling.
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