Ingredients:
2 tablespoons olive oil, plus extra for brushing
1 onions, thinly sliced
1 red peppers, deseeded & chopped
2 cloves garlic, chopped
1 lb lean ground beef
1 (14 ounce) cans chopped tomatoes
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 (1 3/4 ounce) cans anchovies, drained & chopped
salt & pepper
8 ounces fusilli or 8 ounces other short pasta, shapes
4 tablespoons heavy cream
1 1/4 cups plain yogurt
3 eggs
1 pinch nutmeg
1/2 cup freshly grated parmesan cheese
Directions:
SAUCE: Heat oil in large skillet; cook onion& pepper for 3 minutes.
Add garlic, stir& cook for 1 more minute.
Add beef& cook, stirring frequently, until no longer pink- about 10 minutes.
Add tomatoes& wine; bring to a boil, lower heat& simmer, uncovered, for about 20 minutes or until sauce is fairly thick.
Stir in parsley& anchovies; season to taste.
PASTA: Cook in boiling salted water for 8- 10 minutes, or until tender.
Drain& transfer to a bowl.
Stir in the cream& set aside.
TOPPING: Beat yoghurt, eggs& nutmeg until well combined; season to taste.
ASSEMBLY: Brush a large, shallow ovenproof dish with oil (or spray with Pam).
Spoon in 1/2 the pasta mixture& cover with 1/2 the meat mixture.
Repeat these 2 layers.
Spread the topping over the final layer& sprinkle evenly with cheese.
COOKING: Bake in preheated 375F oven for 25 minutes or until the topping is golden brown& bubbling.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.