A Greek baked pasta dish with minced beef and Oregano.

55 mins Cook Time
55 mins Cook Time
  • Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

  • Cook the macaroni in boiling, salted water until tender. Drain.

  • 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.

  • 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.

  • 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.