Ingredients:

• 300g gluten-free penne pasta
• 3 tbsp extra virgin olive oil
• 1 onion, finely diced
• 2 cloves garlic, chopped
• 500g lamb mince
• 1 tsp dried oregano
• 1 tbsp rosemary, chopped
• 2 x 400g tin crushed tomato
• 2 tbsp tomato paste
• Cinnamon quill
• Pinch of grated nutmeg
• Sea salt and cracked pepper to season

Bechamel

• 100g butter
• 100g gluten-free plain flour
• 800ml full cream milk
• 100g kefalograviera
• 100g parmigiana reggiano
• 1 beaten egg
• Pinch of cinnamon

Method:

Cook pasta according to packet instructions, toss in olive oil, set aside.

Heat olive oil in a medium sized pot, add onion and garlic and sauté until soft.

Add mince, oregano, rosemary. Brown mince and break up with a wooden spoon.

Add crushed tomato, tomato paste, cinnamon quill and nutmeg. Cover pot and simmer on low heat for 1 hour. Season with salt and pepper.

For the béchamel, melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed.

Slowly pour in milk, stirring simultaneously for a thick sauce. Add both cheeses and stir to combine. Remove from heat and whisk in beaten egg and a pinch of cinnamon. Season to taste.

To assemble pastitsio, oil a rectangular casserole dish. Place pasta into dish and pour meat sauce on top. Stir to combine. Top with béchamel sauce and an extra sprinkling of kefalograviera cheese.

Bake in preheated oven at 200°C for 40 minutes or until golden.