I think he would rather I have made bubble and squeak or a hash however. Bah! He doesn't mind me saving money however and pinching every penny I can from a roast with the leftovers. as you know he hates pasta for the most part. Strong cheddar works best and imparts lots of flavour.Īltogether I thought this was quite delicious. I used lower fat cheddar, which worked very well and cut down on some of the bad fat. There is a layer of grated strong cheddar cheese on top of the meat, and on top of the bechamel. Very tasty.Ī thick layer of bechamel sauce, flavoured with white pepper, nutmeg and Parmesan cheese is layered over top of everything. its simply chopped leftover roast beef mixed with some sauted onions and garlic and a small carton of finely chopped tomatoes in juice (ciro) and some seasonings. My version has a delicious meat filling between two layers of pasta, with a cheese bechamel topping.īeaten eggs are combined with the cooked macaroni, which helps to bind them together once the dish is baked, making it very easy to cut into slices. It's very similar to a Pastitsio, which is a Greek Casserole using ground beef. A simple green salad is also great, and garlic bread is a given with any pasta dish at our house.I finally got rid of all the roast beef today by making this delicious casserole. Oven roasted green beans are excellent, and so are this tomato and cucumber salad, or roasted courgette and halloumi salad for a heavier option. I always serve vegetable side dishes with my pasta bakes. You can store leftovers in the fridge for up to 3 days. Leftover courgette, broccoli and tomatoes would be a lovely addition.
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