-
1
You will need: A 23cm square (or equivalent) baking dish.
-
2
For the turkey Bolognese: In a medium saucepan over medium heat, fry the bacon and rosemary in the olive oil until beginning to turn golden and crisp at the edges, about 5 minutes.
-
3
Add the chopped onion and garlic and soften for 3 minutes.
-
4
Add the minced turkey to the pan and cook until browned through; this should take maybe 5 minutes.
-
5
Then add the tomatoes, tomato paste, oregano and water (put it in the tomato tin to rinse it out).
-
6
Bring to the boil then cover and simmer for 1 hour.
-
7
You may need to remove the lid after about 30 minutes, to allow the sauce to thicken and reduce.
-
8
Optional: When you remove pot from heat, add the spinach and stir until wilted.
-
9
Spoon the turkey bolognese into the baking dish and spread out evenly across the bottom.
-
10
For the macaroni topping: If youre going to be serving this now ...
-
11
When the Bolognese has been simmering for 40 minutes, preheat your oven to 180 C/160 fan/350 F/gas4 and get cracking with the macaroni topping.
-
12
Cook the pasta according the packet instructions.
-
13
When done drain the pasta and set aside.
-
14
Reserve 2 tablespoons of the Parmesan.
-
15
In a large saucepan place the creme fraiche and mascarpone and very gently heat until cheese is melted, giving it the odd stir to combine them.
-
16
Add the Gruyere and the 4 tablespoons of Parmesan, stir until melted.
-
17
Add the cooked, drained pasta and stir around to combine.
-
18
Then spoon this mixture over the top of the turkey Bolognese.
-
19
Scatter the reserved Parmesan across the top of the Pastitsio and cook in the preheated oven for 10 minutes or until the cheese turns golden.
-
20
Serve immediately with fresh crusty bread and a green salad.
