RECIPE: Annabelle White's Pasticcio


Serves: 6
Takes: 1 hour

TIP: Make ahead (it tastes better made the day ahead) and serve warm - not hot. You can also divide the mix into three and make three small casseroles and freeze – just defrost in fridge and bake when needed.


250g macaroni
Drizzle of oil
Chopped parsley
2 unbeaten egg whites
1/2 cup grated cheese

Meat sauce:
1/2 cup chopped onions
3 tbsp oil
500g beef
400g chopped tomatoes
150ml glass of red wine
½ cup soft breadcrumbs
Salt and pepper

Cheese sauce:
13/4 cups milk
1/2 cup flour
4 tbsp butter
1/2 tsp nutmeg
Salt and pepper
2 egg yolks
1/3 cup grated cheese
Extra grated cheese for the top


1. Saute the onions in oil, add mince and tomatoes/wine and cook slowly for 30-40 minutes. It should be thick, not a runny sauce. Add breadcrumbs. Season and reserve.
2. Boil macaroni and strain and drizzle with oil and when cooled, add the egg whites and 1/2 cup grated cheese. Reserve.
3. Make the sauce; heat the butter, add flour, blending well. Cook for a minute. Add milk, and seasoning. When thick, add egg yolks (unbeaten) and 1/3 cup grated cheese.
4. Preheat oven to 180degC. Butter a 27 x 22 x 9 casserole dish, put in the pasta, spread the meat sauce on top and cover with thick cheese sauce.
Top sauce with grated cheese.
5. Bake for 30-40 minutes.

Cook’s tips: you can use pasta sauce instead of pureed tomatoes if desired. Serve with a big green salad. Great for all the family, but older palates may enjoy chili sauce as an accompaniment.