Lamb and Rosemary Pastitsio

Ingredients

• 500g lamb & rosemary sausages
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 large carrot, grated
• 1 cup red wine
• 700g bottle Italian tomato cooking sauce
• 500g penne pasta, cooked and drained
• 20g butter, extra
• 1 clove garlic, extra, crushed
• 500g baby spinach leaves, washed
• 250g of Perfect Italiano™ Perfect Pizza

White Sauce

• 2 cups milk
• ¼ cup plain flour
• 20g butter
• nutmeg, to taste
• 1 cup Perfect Italiano™ Mozzarella, grated
• ½ cup Perfect Italiano™ Parmesan, grated
• 2 eggs, lightly beaten

Method

1. Remove casings from sausages and break up sausage mince. Cook mince, onion and garlic in a large non-stick saucepan over medium heat, breaking up mince with a wooden spoon until well browned.
2. Add carrot, red wine and tomato sauce and bring to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
3. To make the white sauce, combine milk, flour, butter and nutmeg in a saucepan and bring to the boil, whisking continuously. Simmer for 2-3 minutes, before adding grated mozzarella and grated parmesan. Remove from heat, cover and cool for 10 minutes. 
4. Whisk eggs into sauce. Add ½ cup white sauce to cooked penne and stir until pasta is well coated.
5. Heat butter in a large frypan, add garlic and spinach and cook until spinach is wilted.
6. Layer ingredients in a deep 25cm x 30cm baking dish in the following order: ½ penne pasta, meat sauce, sautéed spinach, ½ penne pasta and white sauce. Finish with a layer of Perfect Pizza Cheese.
7. Bake at 180°C for 30-35 minutes or until the cheese is melted and golden. 
8. Serve warm with a crisp green salad.