PASTITSIO
Steps:
- In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
- Cook macaroni in boiling water, strain and put back in pot to keep warm.
- Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.
- Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.
CHEESY PASTITSIO
This is a very good recipe, my family really likes it. It's from a 1980 edition of Better Homes and Gardens All-TIme Favorite Hamburger and Ground Meat Recipes cookbook. Typed here for future reference, as I am always misplacing the cookbook! I usually double the bechamel sauce, since we like it that way.
Provided by Michelle Berteig
Categories Greek
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the pasta, cook macaroni until just done, drain. Add one beaten egg, 1/3 cup parmesan cheese and 1/4 cup milk. Mix and set aside.
- For the meat sauce, cook the meat and onion in a skillet until the meat is brown, drain off the fat. Add tomato sauce, cinnamon, nutmeg, and salt and pepper to taste. Set aside.
- For the sauce, melt the butter or margarine in a saucepan. Add in flour and 1/4 teaspoon salt. Add the milk slowly and cook and stir until thickened. Remove from heat and stir a small amount of the hot mixture into one beaten egg, return that mixture to the rest of the sauce in the pan. Add the 1/4 cup of parmesan cheese.
- To assemble, put half the macaroni into an 8 x 8 inch square pan. Add the meat sauce next, then the rest of the macaroni on top of that. Add the sauce over all. Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before serving.
GREEK NOODLE CASSEROLE (PASTITSIO)
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
- Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
- For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
- Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.
PASTITSIO I
Handed down by my mother in law. A family favorite.
Provided by Joan Zaffary
Categories World Cuisine Recipes European Greek
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook ground beef and onion, until meat is brown. Stir in 3/4 teaspoon salt, a pinch of pepper, tomato sauce and cinnamon and cook 1 to 2 minutes more. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside.
- In a medium saucepan, melt 1/4 cup butter over medium heat. Dump in flour, all at once, and stir until a smooth roux is formed. Pour in 2 1/2 cups milk, a little at a time, stirring until smooth. Stir in 1/4 teaspoon salt, pepper and 1/4 cup Parmesan; bring to a boil, and stir until thickened. Remove from heat.
- In a small bowl, beat together eggs and 1 cup milk. Set aside.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Place half the cooked macaroni in the baking dish and top with all of the beef mixture. Sprinkle the remaining 1/2 cup grated Parmesan over the meat. Place the remaining macaroni over the cheese. Pour the egg mixture over the macaroni. Cover all with the white sauce.
- In a medium bowl, stir together bread cubes and melted butter, until bread is well coated. Place bread cubes evenly over macaroni.
- Bake 50 to 60 minutes, or until topping is golden brown.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 77.7 g, Cholesterol 426.9 mg, Fat 41.7 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 20.2 g, Sodium 1064.9 mg, Sugar 10.8 g
BEEF PASTITSIO
This is a family favorite-I got the recipe from my mother, and my kids love it. It reheats beautifully, too-when we do have any leftover, that is!-Sharon Drys, Shelburne, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, salt, oregano, pepper and garlic. Cover and simmer for 15 minutes. , Meanwhile, cook macaroni according to package directions; drain and rinse. , In a large bowl, combine the macaroni, cheese and egg; set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cheese and salt. , Spoon half of the macaroni mixture into a greased 13x9-in. baking dish. Spread with meat mixture; top with remaining macaroni mixture. Pour cheese mixture over top. , Bake at 350°, uncovered, for 30 minutes or until heated through. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 363 calories, Fat 20g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 674mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
PASTITSIO
Guests always seem to gobble up this authentic Greek beef and pasta casserole. The creamy white sauce is delicious. -Amanda Briggs, Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and, if desired, cinnamon; heat through., Drain macaroni; place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside., Preheat oven to 350°. In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni., Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 614 calories, Fat 26g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 1206mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 3g fiber), Protein 38g protein.
PASTITSIO
From Southern Living. A traditional Greek dish made of pasta, beef, cinnamon, tomatoes, and a white sauce.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Toss pasta with 3 tablespoons butter and 1/2 cup parmesan cheese; set aside.
- In a large skillet over medium-high heat, cook the ground round, onion, and garlic; stirring to crumble meat; cook until meat is no longer pink; drain.
- Stir in tomato sauce, 1 1/4 teaspoons salt, cinnamon, and pepper.
- In a heavy saucepan, melt 1/2 cup butter over low heat.
- Whisk in flour.
- Cook and whisk constantly for 1 minute.
- Whisk in milk; cook and whisk constantly over medium heat until thickened and bubbly.
- Stir in remaining 1/4 teaspoon salt; remove from heat.
- In a separate bowl, whisk eggs until thick and pale.
- Whisk about 1/4 milk mixture into eggs; add to remaining milk mixture, whisking constantly.
- To assemble: spoon pasta mixture into a greased 13x9 inch baking dish.
- Spoon beef mixture over pasta.
- Sprinkle with remaining parmesan cheese.
- Top with cream sauce.
- Bake in a 350 degree oven for 1 hour or until golden.
Nutrition Facts : Calories 713.4, Fat 45.3, SaturatedFat 23.5, Cholesterol 191, Sodium 1309.5, Carbohydrate 41.9, Fiber 2.4, Sugar 3.9, Protein 34.2
PASTITSIO IV
A Greek beef and macaroni baked casserole.
Provided by B.E.Whitaker
Categories World Cuisine Recipes European Greek
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
- Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
- Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
- Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 78.7 g, Cholesterol 149 mg, Fat 37.5 g, Fiber 5.1 g, Protein 45.4 g, SaturatedFat 16.6 g, Sodium 751.2 mg, Sugar 6.6 g
BEEF PASTITSIO
A Greek take on a meaty Italian lasagna, this baked pasta dinner balances warm, fragrant flavors like nutmeg and cinnamon with a creamy béchamel and cheese topping that bubbles and crisps in the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Heat oil in a medium saucepan or Dutch oven over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add beef and cook, breaking up the meat with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Add tomato paste, oregano, cinnamon, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring until fragrant, 1 to 2 minutes. Add pureed tomatoes; bring to a boil, then reduce to a simmer and cook, partially covered, until thickened slightly, about 15 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until just al-dente, about 2 minutes less than box instructions. Drain; set aside.
- Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, until lightly golden and beginning to smell nutty, about 2 minutes. Gradually add milk, then cook, stirring constantly, until mixture comes to a boil. Remove from heat; whisk in nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let cool slightly, about 10 minutes. Stir in egg yolk to combine.
- Arrange pasta in an even layer in bottom of dish. Spoon meat sauce over pasta. Spoon béchamel over meat sauce; sprinkle evenly with cheese. Bake until top is golden and set, and mixture is bubbling in the center, about 45 minutes. Let stand at least 30 minutes before serving.
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