Pasticcio or Pastichio is an Italian dish that roughly translates as ‘pasta bake’. There is also a Greek version called Pastisio that is very similar but includes some Greek flavours in the meat sauce and egg yolks in the bechamel sauce. Whatever the origin of this dish is it has always been a favourite of mine. As a child my mother used to make it often using bolognese sauce, bechemal sauce, shell pasta or penne and lots of grated cheese. She also did another version with bolognese sauce and instead of bechemal she used quark, a tangy firm variety of cottage cheese that is of Eastern European origin. Both versions were then topped with grated cheese and baked in the oven until bubbling and golden brown.

For my mother, I think pasticcio was a way of using up leftover bolognese sauce and even cold pasta if she had made a large amount. I use it in the same way, making a large batch of bolognese sauce, freezing half of it for future use and incorporating the other half into a pasta bake. I also make a variety of other pasta bakes that don’t use bolognese sauce. For a vegetarian version you can use roasted pumpkin, red capsicum and whole roasted garlic cloves, sauteed leek, chopped spinach and parsley. You just fold these ingredients through the cooked pasta with the bechamel sauce and the grated cheese in the same way you would if using the bolognese sauce, I then top with more grated cheese, breadcrumbs and herbs and bake in a moderate oven.

Bolognese Pasta Bake

For the Bolognese Sauce:

Ingredients

750g veal and pork mince or lean beef mince (preferably Halal)

1 large brown onion (chopped)

1 large carrot (chopped)

2-3 stalks celery (chopped)

3-4 cloves garlic (finely chopped)

150g finely sliced button mushrooms (optional)

2 rashers chopped bacon (optional)

1-2 tbs tomato paste

1 x 400 g can Italian diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1/2 tsp ground allspice

1/2 a cinnamon stick

2 fresh or dried bay leaves

olive oil

sea salt and freshly ground black pepper

1 tsp sugar (optional)

Method

Heat a large cast iron casserole dish to medium heat. Add a little olive oil and brown the meat, breaking it up with a spoon as you fry. When browned, remove from the casserole and set aside. Add a little more oil and gently fry the celery, carrot and onion (mushrooms and bacon too, if using) until soft. Add the garlic, spices and dried herbs, fry for 30 seconds. Add the tomato paste and gently fry for a further 30 seconds, then add the diced tomatoes and gently fry for another minute. Add the meat back into the pot, bring to the boil and then reduce to a low simmer, Season with sea salt, freshly ground black pepper and sugar (if using). Cover with a lid and cook for 2-3 hours, stirring occasionally.

For the Bechemal Sauce:

Ingredients

2-3 tbs plain flour

2-3 tbs butter

300 ml milk (or more if needed)

freshly grated nutmeg

1 bay leaf

sea salt and freshly ground black pepper

Method

Melt butter in a saucepan.  Add flour and cook gently for a couple of mins to get rid of the floury taste, this is called a roux.  Gradually add the milk, stirring all the time, until all the milk is used up and you have a smooth sauce.  Add bay leaf, nutmeg and seasoning.  Set aside.

For the Pasticcio:

Ingredients

Bechamel sauce

1/2 of the Bolognese sauce

300-350g rigatoni or penne pasta (cooked)

300g grated tasty cheese (I also often use a combination of mozzarella and kefalogravieria)

2 tbs freshly grated Parmesan

2 tbs Panko breadcrumbs

1/2 tsp dried basil

1/2 tsp dried oregano

Method

In a large bowl mix together the cooked pasta, 2/3 of the bechamel sauce, 2/3 of the grated cheese, 1tbs of the Parmesan and 1/2 of the bolognese sauce. Brush a baking dish with olive oil and tumble the mixture in. Smooth it out until even then top with the rest of the bolognese sauce, the remaining bechemal sauce and the rest of the grated cheese. In a small bowl combine the other 1tbs of Parmesan, the Panko breadcrumbs and the dried herbs. Sprinkle over the top and drizzle with a little olive oil and bake in a preheated moderate (175-180 degrees) oven for about 30-40 mins or until golden brown and bubbling.

Bubbling and golden pasticcio