- 300g (3 cups) macaroni
- olive oil spray
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 courgette, finely chopped
- 1 small red capsicum, seeded, finely chopped
- 350g lean beef mince
- 400g can tomato pasta sauce
- 250ml (1 cup) low-fat plain yoghurt
- 1 egg
- 40g crumbled feta
1 Preheat oven to 180ºC. Cook pasta following packet directions. Drain well.
2 Meanwhile, heat a large pan over a medium heat. Spray with oil. Add onion, carrot, courgette and capsicum. Cook, stirring occasionally, for 6-7 minutes, or until soft. Add mince. Cook, breaking mince up with a wooden spoon, for 5-6 minutes, or until browned. Add pasta sauce. Simmer for 5 minutes.
3 Add mince mixture to drained pasta and stir until well combined. With the back of a spoon, press pasta firmly into a 24cm-round springform tin sprayed with oil.
4 In a small bowl place yoghurt, egg and feta and whisk until well combined. Pour yoghurt mixture evenly over pasta to cover. Place in oven and bake for 25-30 minutes, or until top is golden. Remove and cool for 10 minutes. Remove from tin and cut in wedges.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 6g
Dietary fibre 5g
Make it gluten free: Use gluten-free pasta, and ensure pasta sauce and yoghurt are gluten free.
Make ahead: Assemble pasticcio and refrigerate until ready to cook. Or cook, cool and refrigerate or freeze – it tastes even better when reheated.
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