Pastichio-Macaroni Pie
Pastichio-Macaroni Pie
Serves
4 - 6
Type
Main
Ingredients
Filling
- 1½ lb (700 g) ground lamb or sirloin
- 2 onions, chopped
- 2 or 3 garlic cloves, chopped
- Sunflower oil, for frying
- Sea salt and pepper
- 3–4 tomatoes, finely chopped
- 1 cup white wine
- 2 lb (900 g) penne
- ¼ cup sunflower oil
- 1½ cups toasted cornflake crumbs, seasoned with chopped fresh parsley, thyme, salt and pepper
- 3 eggs, beaten
Béchamel sauce
- 6–7 tbsp sunflower oil
- 7–8 tbsp flour
- 4 cups plain soya milk
- Sea salt and pepper
- 2 egg yolks
Instructions
- Preheat oven to 400°F.
- Sauté meat, onions and garlic in a little oil until meat has browned.
- Season with salt and pepper.
- Add finely chopped tomatoes to the meat mixture.
- Add wine and simmer until liquid is reduced. Set aside.
- Cook penne until tender. Drain and rinse with cold water.
- Divide the penne between two bowls.
- Drizzle each with sunflower oil and divide ¾ cup of the seasoned cornflake crumbs between the two bowls.
- Divide beaten eggs between the bowls and mix well.
- Mix one of the bowls of penne into the frying pan with the meat mixture.
- For the sauce:
- Heat oil in small pot.
- Whisk in flour, one tablespoon at a time, stirring constantly until mixture begins to brown.
- Meanwhile warm the soya milk in another pot.
- Whisk soya milk into flour mixture stirring constantly until thickened.
- Remove from heat and whisk in egg yolks.
- Place ½ cup of the seasoned cornflake crumbs over the bottom of a 9-inch by 13-inch lasagna dish.
- Layer in half of the plain penne, then all of the meat penne, then the remaining plain penne.
- Pour béchamel sauce evenly over the penne and sprinkle with remaining cornflake crumbs.
- Bake for 40 minutes or until top is browned.
- Let cool for 30 minutes.
- Cut into squares and serve.
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