Pasticcio - serves 6

2 cups dried fusilli
1 tbsp olive oil
4 tbsp heavy cream, salt

Sauce:
2 tbsp olive oil
1 onion, thinly sliced
1 red bell pepper, cored, chopped 5 1/4 cups ground beef
14 ounce can chopped tomatoes
1/2 cup dry white wine
2 tbsp chopped parsley
2 ounce can anchovies, drained, and chooped, salt and pepper

Topping:
1 1/4 cups natural yogurt
3 eggs
pinch of fresly grated Parmesan cheese

To make the sauce, heat the oil in a skillet and saute the onion and red bell pepper for 3 minutes.
Add the garlic and cook 1 minute and add the beef and cook until browned.
Add the tomatoes and wine and bring to a boil. Simmer for 20 minutes, until thickened.
Stir in the parsley, anchovies, and seasoning.
Bring a pan of salted water to a boil. Add the pasta and oil and cook for 10 minutes, until almost tender.
Drain and transfer to a bowl. Stir in the cream.
For the topping, beat together the yogurt, eggs, and nutmeg.
Brush an ovenproof dish with oil. Spoon in half the pasta and cover with half the meat sauce.
Repeat the procces, then spread on the topping and sprinkle with cheese.
Bake in a preheated oven at 375 F for 25 minutes until golden.
Serve with a mixed salad.