Cook 275 gm of penne pasta in a saucepan of boiling water until al dente.
Drain and set aside .
You need a butternut pumpkin , peeled and chopped .( 1 kg )
Cook the butternut pumpkin in boiling water until tender then drain and place in a large bowl with 2 tbs of minced garlic and mash till smooth .
Now stir through 2 cups of Greek yoghurt ( 500gm ) .
Crumble 150 gm of Greek feta .
Add 3 lightly beaten eggs and 1 dsp of nutmeg .
Stir to combine .
Grease a 22cm round spring form pan .
Top with 1/3 rd of the pumpkin mixture over the base of the prepared pan .
Top with 1/3rd of the penne pasta .....making sure that you arrange the pasta so it’s is lying flat and facing in one direction .
Continue layering with the pumpkin mixture and pasta ......making sure you finish with a pumpkin layer .
Place the pan on a baking tray and bake for 45 minutes or until set .
Remove from the oven and allow to stand in the pan for 10 minutes before releasing the pastitsio from the baking pan .
Sprinkle with granulated nuts and serve with a salad and or chips .
No comments:
Post a Comment