With macaroni, melted cheese, garlic and butter there is absolutely no way this hearty meal could possibly disappoint.

  • 25 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 500 gram minced (ground) beef
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 800 gram can diced tomatoes
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (125ml) beef stock
  • 1/4 cup (70g) tomato paste
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 200 gram macaroni pasta
  • 1 egg
  • 1 cup (80g) finely grated parmesan
  • 1/4 cup (15g) stale breadcrumbs
Cheese topping
  • 60 gram butter
  • 1/3 cup (50g) plain flour (all-purpose)
  • 2 cup (500ml) hot milk
  • 1 cup (80g) finely grated parmesan
  • 1 egg yolk


  • 1
    Heat oil in a large frying pan over medium heat; cook onion and garlic, stirring, until onion softens. Increase heat to high, add beef and spices; cook, stirring, until browned and fragrant. Add tomatoes, wine, stock and paste; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer, for 5 minutes or until sauce thickens slightly. Stir in parsley; season to taste.
  • 2
    Meanwhile, make cheese topping. Melt butter in a medium saucepan over medium heat, add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually stir in milk; cook, stirring, until sauce boils and thickens. Remove from heat; stir in cheese and egg yolk.
  • 3
    Preheat oven to 200°C/400°F. Oil a shallow 2-litre (8-cup) ovenproof dish.
  • 4
    Cook pasta in a large saucepan of boiling water until tender; drain. Combine pasta and egg in a large bowl. Spoon pasta mixture into dish; top with beef mixture. Spread cheese topping over beef mixture; sprinkle with combined cheese and breadcrumbs.
  • 5
    Bake pastitsio for 25 minutes or until browned lightly. Stand 5 minutes before serving.

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