Stovetop Pastitsio-Inspired Fusilli
with No-Fuss Greek-Style 'Bechamel' Sauce
Inspired by the classic Greek layered pasta dish, pastitsio, this stovetop version takes a fraction of the time to put together! The pumpkin pie spice blend adds layers of warm, aromatic flavour in just a minute!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
370 mL
Crushed Tomatoes
1 tsp
Garlic Salt
1 unit
Beef Broth Concentrate
½ tsp
Pumpkin Pie Spice Mix
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
113 g
Yellow Onion
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
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 1/3 cup pasta water (dbl for 4 ppl), 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 oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with half the Pumpkin Pie Spice (use all for 4 ppl), 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 sugar (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
Meanwhile, add cream cheese, 1/4 cup milk (dbl for 4 ppl) and feta to a small pot. Heat over medium heat. Cook, whisking often, until sauce comes to a simmer. Once simmering, continue whisking until sauce is mostly smooth, 2-3 min. Add 1 tbsp butter (dbl for 4 ppl), then season with salt and pepper, to taste. Whisk until butter melts. Remove the pot from heat.
Add meat sauce to the pot with fusilli. Return the pot to medium-high. Once simmering, add spinach, reserved pasta water, half the parsley and 1 tbsp butter (dbl for 4 ppl). 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 'bechamel' sauce over top, then sprinkle with remaining parsley.
