Name: Greek-inspired layered pasta bake
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 1 tbsp olive oil; 1 tsp fresh garlic chopped; 1 onion finely chopped; 600 g Fry's Pea Protein Mince; 3/4 cup vegetable stock; 400 g tin crushed tomatoes; 2 vegetable stock cubes; 1/2 tsp brown sugar; 1 bay leaf; 1/2 tsp ground cinnamon; 1/8 tsp ground clove; 1/2 tsp salt; 1/4 tsp black pepper; 50 g plant-based butter; 1/2 cup cake flour; 2 cup plant-based milk; 1/8 tsp ground nutmeg; 1/4 tsp salt; 50 g parmesan cheese grated; 500 g macaroni; 60 g feta cheese crumbled; 40 g parmesan cheese grated

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Ingredients (22)

Mince

1 tbsp	olive oil
1 tsp	fresh garlic — chopped
1	onion — finely chopped
600 g	Fry's Pea Protein Mince
3/4 cup	vegetable stock
400 g	tin crushed tomatoes
2	vegetable stock cubes
1/2 tsp	brown sugar
1	bay leaf
1/2 tsp	ground cinnamon
1/8 tsp	ground clove
1/2 tsp	salt
1/4 tsp	black pepper

White sauce

50 g	plant-based butter
1/2 cup	cake flour
2 cup	plant-based milk
1/8 tsp	ground nutmeg
1/4 tsp	salt
50 g	parmesan cheese — grated

Pasta

500 g	macaroni
60 g	feta cheese — crumbled

Topping

40 g

parmesan cheese — grated

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Method:

Mince:

Fry the onion and garlic with oil in a pot over a high heat. Add the mince once the onion has softened. And cook for a further 2-3 minutes.

Add the 3/4 cup stock and simmer until the liquid has reduced.

Add the remaining ingredients, stir and bring to a simmer and cook for about 45 minutes to an hour.

The sauce should be thick and have almost no liquid, unlike bolognaise which is much saucier.

Remove from stove and cool to room temperature.

White sauce:

Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.

While stirring, slowly add the milk to form a wet paste and then continue until it forms a smooth lump free liquid.

Cook, stirring continuously for about 5 minutes or until the sauce is thick enough to coat the back of a spoon.

Remove and stir in nutmeg, cheese and salt.

Leave to cool for 5 minutes until room temperature and pourable.

Cook the pasta for 5 minutes in boiling salted water. You want it just short of al dente as it will continue to cook in the oven later.

Drain, then return to the pot and stir through crumbled feta.

Assembly and baking:

Preheat oven to 180°C

Place pasta in a large baking dish arranging them so they are all going in the same direction as best you can. Make the surface as level as you can. For an everyday supper just lay out the pasta a evenly and level as possible, don’t worry about arranging them all in the same direction.

Top with mince, then smooth the surface.

Pour over white sauce, then sprinkle over the remaining parmesan cheese.

Bake 30 min or until crust turns golden.

Serve after cooling for about 10 minutes.