Greek Style Lamb Pastitsio Bake
with Creamy Topping and Balsamic Rocket & Cucumber Salad
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Egg
Greek comfort food at its finest, pastitsio is a layered baked pasta dish with a rich meat ragu and creamy béchamel sauce. Typically made with beef in Greece and pork in Cyprus, we're using lamb for a moussaka inspired twist.
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
200 grams
Lamb Mince
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Baby Cucumber
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Ground Cinnamon
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
10 grams
Butter
1 tbsp
Plain Flour
100 milliliter(s)
Water
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Preheat your grill to its highest setting.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the lamb mince to the onion and cook until browned, 5-6 mins. Use spoon to break up the mince as it cooks, then
Meanwhile, in a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper and set aside for now.
Trim the cucumber, then halve lengthways. Thinly slice widthways.
Once the lamb has browned, drain and discard any excess fat. Add the garlic and fry until fragrant, 1 min. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Stir the passata, red wine stock paste, cinnamon, sugar and water for the sauce (see pantry for both amounts) into the lamb and bring up to a boil.
Lower to a simmer and cook until thickened slightly, 3-4 mins. Stir in the cooked pasta, then transfer to an appropriately sized ovenproof dish.
Next, wipe out the (now empty) saucepan used for the pasta, then add the butter (see pantry for amount) and melt on medium heat.
Once the butter has melted, add the flour (see pantry for amount) and cook, stirring regularly, 1-2 mins - you've made a roux!
Stir in the water (see pantry for amount) and creme fraiche, then keep mixing until you have a smooth sauce.
Add the hard Italian style cheese and season with salt and pepper. Stir well.
Pour your creamy sauce evenly over your pasta, then grill until golden and bubbly, 3-4 mins. TIP: Put the dish onto a baking tray to catch any drips.
When everything's ready, add the baby cucumber and rocket to the bowl of balsamic dressing and toss together.
Share the pasta bake between your plates and serve the cucumber and rocket salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, comforting taste, comparing it to a lamb lasagna with subtle spices and a creamy sauce.
- Ease of prep: While some found it simple to make, others noted it required more preparation time than expected.
- Suggestions: Consider draining excess fat from the mince after frying to reduce greasiness. Adding more Greek spices could enhance authenticity.
- Next-day meals: Several customers mentioned the dish reheated well, with ample portions for leftovers.
- Texture: Some found the pasta a bit stodgy; reducing water in the sauce might help achieve a firmer consistency.
