Stovetop Pastitsio-Inspired Pork Fusilli
with Greek-Style 'Béchamel' Sauce
Inspired by the classic Greek layered pasta dish pastitsio, this stovetop version takes a fraction of the time to put together. Our Turkish Spice Blend lends this dish warm notes to give it the flavours we expect from the traditional version!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tsp
Garlic Salt
1 unit(s)
Beef Broth Concentrate
1 tbsp
Turkish Spice Blend
(Contains Sulphites)
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
170 g
Fusilli
(Contains Wheat)
7 g
Parsley
1 unit(s)
Yellow Onion
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Milk*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop parsley. Peel, then cut onion into 1/4-inch pieces. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return fusilli to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with Turkish Spice Blend, garlic salt and pepper. Cook, stirring often, until fragrant, 30 sec.
Reduce heat to medium-low. Add crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar to the pan with pork. Cook, stirring occasionally, until sauce thickens slightly, 4-6 min.
Meanwhile, add cream cheese, 3 tbsp (6 tbsp) milk and 3 tbsp (6 tbsp) feta to a small pot. Heat over medium. Cook, whisking often, until sauce is mostly smooth and warmed through, 2-3 min. Add 1 tbsp (2 tbsp) butter, then season with salt and pepper, to taste. Whisk until butter melts. Remove pot from heat.
Add meat sauce to the pot with fusilli. Return the pot to medium-high, then bring to a simmer.Once simmering, add spinach, reserved pasta water, half the parsley and 1 tbsp (2 tbsp) butter. Cook, stirring often, until spinach wilts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Divide fusilli between plates. Spoon 'béchamel' sauce over top, then sprinkle with remaining parsley and remaining feta.
