Cook Time
55 Minutes
A Greek baked pasta dish with minced beef and Oregano.
  • 175 gram (6 ounce) macaroni

  • 450 gram (1 pound) minced beef

  • 1 medium onion, finely chopped

  • 400 gram (14 ounce) tin chopped tomatoes

  • 2 tablespoons tomato purée

  • 2 teaspoon Oregano

  • ½ teaspoon Ground Allspice

  • ½ teaspoon Minced Garlic

  • ½ teaspoon Sea Salt

  • 300 millilitre (½ pint) semi-skimmed milk

  • ¼ teaspoon Cayenne Chilli Pepper

  • 175 gram (6 ounce) Cheddar cheese, grated

  • For the topping:

  • 1 sachet White Sauce Mix

Key Products

Product Information

£ 1.70/unit,7g
Ground Allspice

Product Information

£ 2.05/unit,37g
Minced Garlic

Product Information

£ 1.90/unit,46g
Schwartz product packaging

Product Information

£ 1.69/unit,26g
Schwartz product packaging

Product Information

£ 0.90/unit,25g


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Cook the macaroni in boiling, salted water until tender. Drain.
  • 3 To prepare the topping, mix sachet contents with milk, add the Cayenne Pepper. Bring to the boil gently, stirring continuously. Simmer for 1-2 minutes, until sauce has thickened. Remove from heat and stir in 100g (4oz) of the cheese.
  • 4 Combine the macaroni and minced beef in the pan and transfer to an ovenproof dish. Pour over the topping and sprinkle with the remaining cheese. Bake for 35-40 minutes or until golden. Stand for 5-10 minutes before serving.
  • 5 Meanwhile, fry the minced beef and onion until brown. Stir in the tomatoes, tomato pureé, Oregano, Allspice, Garlic and Salt. Bring to the boil, cover and simmer for 15 minutes.