Pastitsio For Two Recipes

Steps:

• For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
• Preheat the oven to 350 degrees F.
• For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
• Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
• Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

Steps:

• Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

Steps:

• Grease a 8" x 8" baking dish (or any smaller casserole dish).
• Add the pasta to a large pan of boiling water; boil, uncovered, until just tender; drain.
• Combine the hot pasta, eggs and cheese in a large bowl; mix well.
• Press into casserole dish.
• To make the meat sauce, heat the oil in a large pan, add the onions and ground turkey and cook, stirring, until the meat is well browned.
• Stir in the tomato puree, beef stock, wine, and spices; simmer uncovered until thick; cool.
• Stir in the egg.
• Layer on top of pasta layer in casserole dish.
• Stop here to freeze or continue to bake and eat immediately.
• To make the topping, melt the butter in a large saucepan and add the flour.
• Stir over low heat until bubbling.
• Remove from the heat and gradually stir in the milk.
• Stir over low heat until the sauce boils and thickens.
• Stir in the cheese and cool slightly.
• Stir in the egg yolks.
• Pour sauce over the meat layer and smooth the surface.
• Sprinkle with the breadcrumbs.
• Bake, uncovered, in a 350 degree F oven for 40 minutes or until lightly browned.
• Let stand for 10 minutes before serving.
• You can also freeze it at this point and just reheat the entire dish in the oven.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook until tender yet firm to the bite, 8 to 10 minutes.
• Melt butter until golden brown and pour over ziti, add Parmesan cheese, nutmeg, salt, and pepper. Toss well. Cool briefly. Add eggs and toss again; set aside.
• To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; stir well. Cook until meat begins to brown, about 5 minutes. Add tomato paste, wine, broth, parsley, salt, and pepper. Cover and simmer over low heat for 20 minutes.
• To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, and pepper. Cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.
• To assemble pastitsio: Grease a 9x13-inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle Parmesan cheese on top.
• Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares.

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.

Steps:

• 1. Cook pasta; drain and return to pan. Stir in 4-1/2 tsp melted butter, 8 tsp parmesan cheese, 1/2 beaten egg. Reserve other half of beaten egg for later. Set aside.
• 2. Cook ground beef and chopped onion in skillet until meat loses its pinkness and the onion softens. Drain excess fat from pan.
• 3. Stir in tomato sauce, salt, mint flakes if using, cinnamon, nutmeg, and pepper. Set aside. (The recipe calls for 1/2 can of tomato sauce but I always use a whole can.)
• 4. Melt 2 T butter in a saucepan. Then mix in flour and 1/4 tsp salt. Slowly stir in milk, stirring well after each addition so no lumps form. Cook and stir on medium high until cream sauce starts to thicken. Stir for one more minute; then remove from heat.
• 5. Pour other half of beaten egg into cream sauce, stirring briskly. Blend in remaining parmesan cheese.
• 6. Layer half the pasta in a 2 quart baking dish. Spoon meat mixture over the top, then the remaining pasta. Pour cream sauce over the top to completely cover the pasta.
• 7. Bake, uncovered, at 350 degrees for about 40 minutes, or until hot and lightly browned. Let stand 10 minutes before serving.