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Magarina firinda (Cypriot beef pasta bake)

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Recipe proudly provided by Healthy Eating Advisory Service Visit Healthy Eating Advisory Service

Ingredients

Macaroni or small elbow pasta – 180g
Olive oil spray – 2ml (1 spray)
Brown onion, grated – 90g (0.75 whole)
Lean beef mince – 300g
Zucchini, grated – 240g (2 whole)
Carrots, grated – 120g (2 whole)
Salt-reduced tomato paste – 1 tablespoon (25g)
Salt-reduced beef stock – 0.25 cup (60ml)
Dried mixed herbs – 1 tsp (1g)
Nuttelex spread – 50g
Plain flour – 50g
Unsweetened calcium – fortified rice milk – 500ml
Ground cinnamon – 0.25g (1/8 tsp)

Method

Preheat oven to 180°C.
Cook pasta according to packet instructions, until al dente. Drain and rinse under cold water. Drain.
Meanwhile, lightly spray a large, deep saucepan with oil and heat on medium-high heat.
Add onion and cook for 5 minutes or until translucent, stirring regularly.
Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
Add zucchini, carrot, paste and stock, cook, stirring, for 15 minutes or until liquid has reduced. Stir through dried herbs and remove from heat.
Meanwhile, make bechamel sauce in a saucepan, melt spread on medium-high heat.
Add flour and cook, stirring continuously, for 1 minute or until bubbling.
Gradually whisk in milk and bring to boil. Stir through cinnamon.
Reduce heat and simmer, whisking for 5-10 minutes or until the sauce thickens.
Transfer half of the pasta to a baking dish and top with the mince mixture. Add the remaining pasta and then top with bechamel sauce.
Bake for 30 minutes or until the top is golden. Stand for 5 minutes and then serve.

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