Preparation time
2h 35min
Total time
3h 35min
Portion
6 portion(s)
Level
medium
Ingredients
Pasta Base
- 1 slice of stale or frozen bread, break into 3-4 cm pieces
- 60 g Parmesan cheese, chopped into 1-2 cm cubes
- 1.2 litres water
- 250 g macaroni
- 2 eggs, lightly beaten
Meat Sauce
- 2 onions, halved
- 20 g olive oil
- 750 g Beef mince
- 100 g white wine
- 400g can chopped tomatoes
- 100 g tomato paste
- 1/2 tsp ground cinnamon
- 1 egg, lightly beaten
Topping
- 80 g Parmesan cheese, chopped into 1-2 cm cubes
- 90 g Butter, 1-2 cm cubes
- 80 g plain flour
- 800 g Milk
- 2 egg yolks, lightly beaten
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Chop bread 15 sec / speed 6 to make breadcrumbs, remove and set aside.
- 2. Chop all parmesan cheese (140g) 10 sec / speed 9 remove and set aside into a separate bowl.
- 3. Boil 1.2L of water (in Thermomix or kettle).
- 4. Wash and dry bowl.
- 5. Add macaroni and cook for 8 min / 100 deg /
"Counter-clockwise operation" / 
"Gentle stir setting" . MC off. - 6. Drain pasta in the basket and put back into the bowl.
- 7. Add eggs and weigh in 60g of the reserved grated parmesan combine 5 sec / "Counter-clockwise operation" / speed 3.
- 8. Pour into a 2.5 L – 3.0 L (10 C -12 C) greased oven proof dish, spread out evenly.
- 9. Make meat sauce without cleaning the bowl.
- 10. Preheat oven to 160 degrees C, fan forced.
- 11. Make topping.
- 12. Top pasta evenly with meat sauce.
- 13. Pour over the topping, smooth the surface then sprinkle with reserved breadcrumbs.
- 14. Bake uncovered for 1 hour or until lightly browned.
- 15. Stand for 10 minutes before serving.
- 1. Add onion, chop 3 sec / speed 7. Scrape down sides of the bowl.
- 2. Add olive oil, sauté 5 min/ Varoma / speed 2. MC off.
- 3. Add mince, cook 8 min / Varoma / "Counter-clockwise operation" / "Gentle stir setting" . MC off.
- 4. Add wine, cook 5 min/ Varoma / "Counter-clockwise operation" / "Gentle stir setting" . MC off (check meat is incorporated, stir if need).
- 5. Add tomatoes, tomato paste and cinnamon, cook 20 min / 100 deg / "Counter-clockwise operation" / "Gentle stir setting" . MC off, basket on.
- 6. Pour into a bowl to cool for 10 mins.
- 7. Stir in the egg.
- 1. In a clean bowl add butter, flour, milk, cook for 12 min/90 deg/speed 3.
- 2. Add reserved parmesan, mix 5 sec speed 3.
- 3. Pour into a bowl and cool for 10 minutes.
- 4. Stir in egg yolks.
Pasta Base
Meat Sauce
Topping
Tip
Suitable for freezing, can be made a day ahead, keep covered in the fridge.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Beautiful recipe. Light fluffy and tasty. I added salt to the mince. Everything perfect and I felt it was "slow food" pasta bake. Thank you
Very tasty, family loved it. A bit time consuming so would be good to make ahead and bake when needed, however i cut down on the cooling time and just put the egg yolks into the topping through the lid with the Thermo still going on Speed 3 and it worked out fine and there was no cooked egg in there.
I used lamb mince instead of beef also.
Will definitely make again.
I found this worked out well. It is a long recipe so best made day ahead of when need it. I have also decided to add a little salt to meat sauce and topping recipe in future as it needs it to bring out flavours. Good for dinner parties!
Also........just wanted to find out why it needs so long in the oven at the end when everything is already cooked? Thanks
I should of read through first. Didn't realise it takes so long! I'm sure it will be yummy - just a late dinner for us tonight :O
Really yummy. Thanks for a great recipe. I added some mushrooms and didn't add wine as it also fed my baby too. She loved it! However a couple of issues I had was when cooking the meat sauce. In the 20minute cooking period, the basket didn't work for me and the MC needed to be on as sauce was spitting out everywhere.
Any advice for next time? Thanks.
I made this for dinner last night. It was a hit with my husband. I had plenty to freeze for another time.
Great tasting dish! Made two , ate one, froze one!
Pastitsio is a favourite dish of my family and is always requested for get togethers, however I prefer to boil at least a whole box of penne pasta in a large pot on the stove so there is enough to enclose the meat layer between the pasta and the cheese sauce soaks (slightly) into the pasta,and prepare the meat sauce in a pan with a lid to simmer away for a longer period to allow the flavours to develop. (personal preference to caramalize onions and make sure meat is broken up and seared well before continuing on.) add a little butter to cooked pasta to stop it sticking in a clump. When cooled down I also add the egg white saved from the yolks for the topping (bechamel sauce) The TM is brilliant when making it, and if you have the blades running at around speed 4 it is possible to pour the beaten egg yolks slowly in a steady stream into the sauce incorporating evenly. A couple spoonfuls added to the pasta makes it lovely and creamy as well so it is worthwhile making a little extra. Top with shaved Parmesan, some breadcrumbs to form a crust, some dobs of butter and a sprinkle of nutmeg. These are a few tips that you may or may not wish to try, it is your preference. The downside is there is more washing up to do!
Apologies. Took me a few goes to get the recipe uploaded and oops it dissappeared. I hope you were able to figure something out at the time. The topping is the yummiest part
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