(Oven at 180°)
Cross-breed from chickpea moussaka and Julie’s recipe for pasticcio.
Onion and garlic
Tin tomatoes
Tin chickpeas
Tomato purée
2 tsp cinnamon
1/2 glass red wine (or not)
Grated cheese
1 pt milk
>1 oz flour
>1 oz soft margarine
2 eggs
500g pasta: ideally long thick tubes (ziti?), but rigatone, penne or similar will do.
The following three actions can be carried out in parallel.
- Chop onion and garlic, fry in oil but don’t brown. Add tomatoes, tomato purée, cinnamon, wine, salt and pepper. Cook gently for 5 minutes, then mix in chickpeas. Liquidise the mixture.
- Cook pasta, drain.
- Make white sauce, beat in two eggs.
Prepare pasticcio for the oven. Place 1/2 pasta in dish, sprinkle with cheese; layer filling over this, sprinkle with cheese; place remaining pasta on top; cover with sauce, sprinkle with cheese. Cook at 180° for 45min.
You can leave this until tepid before serving.
