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Pastitso Aust Ww 5.5

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“found on the aust. ww site want to make it soon. Any leftover pastitso can be stored in an airtight container in the fridge for 2-3 days. It is also suitable to freeze for up to 3 months.”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 180°C Spray a 23cm x 30cm deep baking tray with oil and set aside.
  2. To make meat sauce, heat a large non-stick frying pan over medium to high heat. Add mince and onion and cook for 10 minutes, stirring to break up any lumps, or until meat is brown and onion is tender. Add pasta sauce, wine and cinnamon. Bring to the boil then reduce heat to medium low. Cover and simmer for 30 minutes, until sauce has thickened.
  3. Meanwhile cook pasta according to package instructions. Drain and set aside. Combine beaten egg, ¾ cup evaporated milk and cooked pasta in a large bowl. Toss to combine, then set aside.
  4. To make creamy sauce, melt butter in a small saucepan over medium heat. Stir in flour and season to taste with salt and pepper. Gradually add 1½ cups evaporated milk and cook, stirring for 5 to 8 minutes, or until sauce is thick. Gradually stir in 1 beaten egg and egg whites, stirring continuously. Set aside.
  5. Layer half the pasta mixture into prepared dish. Spread with meat sauce and sprinkle with ¼ cup of cheese. Top with remaining pasta mixture. Pour cream sauce over top and sprinkle with remaining cheese.
  6. Cover and bake for 20 minutes. Uncover and bake for a further 15 minutes more, or until a knife inserted into the centre comes out clean. Allow to stand for 15 minutes, before slicing into 8 pieces.

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