This classic Greek pasta bake usually includes ground beef, but this version has a vegetarian twist and it’s a sure hit with the family. Bursting with flavour, this pasta bake also known as ‘pasticcio’ is made up of haloumi, sour cream, spinach, rigatoni pasta, broccoli with a hint of chilli. 

A great mid-week dinner option, this recipe also works great the next day for lunch. Store any leftovers in an airtight container in the fridge and reheat in the oven before serving. 

Ingredients

• 2 x 180g packets haloumi 
• 300g sour cream
• 8 eggs
• 1/4 cup olive oil, plus extra to drizzle 
• 2 bunches spinach, washed, trimmed
• 500g rigatoni 
• 2 red onions or brown onions, chopped
• 1 long red chilli, seeded, finely chopped
• 2 heads broccoli, stalks removed, roughly chopped

Method

1. Finely grate haloumi and reserve 1/4 cup for topping. Divide remaining haloumi between two large bowls. 
2. Divide sour cream between bowls, then add four eggs to each bowl. 
3. Whisk to combine, then season with salt and pepper. 
4. Heat two teaspoons olive oil in frying pan over high heat. 
5. Add spinach and cook, tossing, for two minutes, then drain. 
6. Finely chop and set aside. Reserve pan. 
7. Cook pasta in large pan of boiling salted water for roughly five minutes (the pasta will not be full cooked at this stage).
8. Drain. Add to one bowl with egg mixture. Toss to combine. 
9. Meanwhile, heat remaining 2 1/2 tablespoons oil in reserved pan over medium heat. 
10. Add onions, chilli, and cook, stirring occasionally for five minutes. 
11. Add spinach and broccoli, and cook, tossing, for three minutes. 
12. Add broccoli mixture to remaining egg mixture and stir to combine. 
13. Preheat oven to 190°C. Place half pasta mixture a overproof dish, arranging pasta side by side. 
14. Layer with broccoli mixture, then top with remaining pasta mixture. 
15. Scatter top with reserved grated haloumi. 
16. Bake for 30 minutes and drizzle with a little extra olive oil.