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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Not exactly Greek - not exactly Italian - from Pasta Quick & Easy! Prepare in advance, put in the oven after work, make a salad & you've got dinner. Ingredients:
2 tablespoons olive oil, plus extra for brushing |
1 onion, thinly sliced |
1 red pepper, deseeded & chopped |
2 cloves garlic, chopped |
1 lb lean ground beef |
1 (14 ounce) can chopped tomatoes |
1/2 cup dry white wine |
2 tablespoons chopped fresh parsley |
1 (1 3/4 ounce) can anchovies, drained & chopped |
salt & pepper |
8 ounces fusilli or 8 ounces other short pasta, shapes |
4 tablespoons heavy cream |
1 1/4 cups plain yogurt |
3 eggs |
1 pinch nutmeg |
1/2 cup freshly grated parmesan cheese |
Directions:
1. SAUCE: Heat oil in large skillet; cook onion& pepper for 3 minutes.
2. Add garlic, stir& cook for 1 more minute.
3. Add beef& cook, stirring frequently, until no longer pink- about 10 minutes.
4. Add tomatoes& wine; bring to a boil, lower heat& simmer, uncovered, for about 20 minutes or until sauce is fairly thick.
5. Stir in parsley& anchovies; season to taste.
6. PASTA: Cook in boiling salted water for 8- 10 minutes, or until tender.
7. Drain& transfer to a bowl.
8. Stir in the cream& set aside.
9. TOPPING: Beat yoghurt, eggs& nutmeg until well combined; season to taste.
10. ASSEMBLY: Brush a large, shallow ovenproof dish with oil (or spray with Pam).
11. Spoon in 1/2 the pasta mixture& cover with 1/2 the meat mixture.
12. Repeat these 2 layers.
13. Spread the topping over the final layer& sprinkle evenly with cheese.
14. COOKING: Bake in preheated 375F oven for 25 minutes or until the topping is golden brown& bubbling.
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