Name: Pastitsio with Leftover Mince
Prep time: 50 min
Total time: 1 h 90 min
Yield: 4 servings
Ingredients: 400 g Canned chopped tomatoes; 900 g Béchamel sauce; ¼ teaspoon Allspice; ½ teaspoon Ground cinnamon; 1 tablespoon Olive oil; 2 tablespoons Tomato paste; 200 g Grated mozzarella cheese; 50 g Carrot; ½ teaspoon Dried oregano; as needed Salt & pepper; as needed Water; 2 Celery stalk; 450 g Pasta; 150 g Onion; 2 Garlic clove; 400 g Beef mince

recipe by Kenwood https://kenwoodworld.com/

Total Time

1hr 30mins
Serves

4
Calories

1117

A Greek pasta bake made with layers of tubular pasta topped with mince and béchamel, full of the flavours of moussaka but using long tubes of macaroni type pasta, instead of the aubergine or potato. The Greek tubular pasta has a large straw-like appearance with a wide hole running through the middle, you can substitute this with macaroni, penne, or ziti. The ground cinnamon and allspice give the leftover mince the unique flavour, so it is worth adding them if you can - if you have fresh parsley or bay leaves, perhaps even a dash of leftover red wine, then add these also. Nutmeg is also a delicious addition to the béchamel if you have it. Serve with fresh salad.

recipe updated 10 Sep. 2025

Ingredients

Onion

150 g
Carrot

50 g
Celery stalk

2
Garlic clove

2
Beef mince

400 g
Olive oil

1 tablespoon
Tomato paste

2 tablespoons
Dried oregano

½ teaspoon
Allspice

¼ teaspoon
Ground cinnamon

½ teaspoon
Canned chopped tomatoes

400 g
Salt & pepper

as needed
Water

as needed
Pasta

450 g
Grated mozzarella cheese

200 g
Béchamel sauce

900 g

Tools

Oven
Stove
Cooking Chef XL
Large saucepan
Baking dish - large

Step preview

Fit the Stir Tool
Add oil into the appliance bowl
Heat until hot – 2 minutes, 120ºC, speed Off
Then add the next ingredients
Cook until softened – 5 minutes, 120ºC, speed Stir 1
Then add the next ingredients
Cook until combined – 5 minutes, 120ºC, speed Stir 2
Then add the next ingredients
Cook until warmed through – 10 minutes, 105ºC, speed Stir 2
Cook until thickens – 5 minutes, 100ºC, speed Stir 2
Add water into a saucepan
Heat until boiling – high heat
Then add pasta
Cook until al dente – 4 minutes, high heat
Drain the pasta immediately - the pasta will continue to cook in the oven once the dish is assembled
Preheat the oven - 190ºC
Arrange the strands of al dente pasta in two layers in a baking dish
Spoon over the mince mixture
Pour the bechamel sauce over the top and level with a spatula or the back of a spoon
Sprinkle with grated cheese
Bake until the top is golden brown – 35-40 minutes, 190ºC
Serve

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