Egyptian-Style Beef Pasta Bake with Zucchini & Baby Spinach

Updated at: Thu, 17 Aug 2023 02:43:17 GMT

Step 1

Bring a large saucepan of salted water to the boil for the pasta. Finely chop the onion. Crush or finely chop the garlic. Heat 1 tbs olive oil in a large deep frypan over medium-high heat. Cook the onion and garlic, stirring, for 3-4 mins until softened. Add the beef mince and cook, breaking up the lumps with a spoon, for 5-6 mins until browned

Step 2

Add cumin and coriander spice blend and mixed spice to the mince and cook, stirring, for 1 min or until fragrant. Stir in the tomatoes and tomato paste, crumble in the stock cubes, stir in 500ml (2 cups) water and bring to a simmer. Cook, stirring occasionally, for 5-6 mins until thickened. Taste, then season with salt and pepper

Step 3

Meanwhile, cook the pasta in the saucepan of boiling water for 5 mins. Halve the zucchini lengthwise, then thinly slice. Add the zucchini to the pasta and cook for a further 2 mins or until the pasta is al dente. Drain

Step 4

Melt 20g butter in the saucepan over medium heat. Add 20g flour and cook, stirring, for 2 mins or until foaming. Gradually add 200ml milk, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 1-2 mins until thickened (if lumps form, whisk well until smooth). Season with salt and pepper.

Step 5

Heat the grill to high. Stir the pasta, zucchini, spinach and 1 tsp sugar into the meat sauce. Taste, then season with salt and pepper.

Step 6

Spoon half the pasta mixture into a 1.5L (6 cup) ovenproof dish. Spread over half the bechamel. Repeat the layers with the remaining pasta mixture and bechamel. Spray with olive oil (or drizzle with 2 tsp olive oil). Grill for 5-8 mins until lightly golden. Serve straight to the table

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