NIKKI'S PERFECT PASTITSIO
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.-Nikki Tsangaris, Westfield, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
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.,
Nutrition Facts : Calories 332 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 718mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
PASTITSIO
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.
PASTITSIO
Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.
Provided by Ben S.
Categories World Cuisine Recipes European Greek
Time 6h10m
Yield 15
Number Of Ingredients 21
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
- Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
- Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
- Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 27.8 g, Cholesterol 179.8 mg, Fat 23 g, Fiber 1.9 g, Protein 27.5 g, SaturatedFat 11.4 g, Sodium 689.7 mg, Sugar 2.9 g
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.
VEGETARIAN PASTITSIO
In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we've used a little balsamic vinegar instead of wine
Provided by Sara Buenfeld
Categories Dinner
Time 1h40m
Number Of Ingredients 18
Steps:
- Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
- Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
- Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
- To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
- Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
- Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.
Nutrition Facts : Calories 576 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 19 grams sugar, Fiber 18 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
PASTITSIO II
Makes a lot and is just incredible. Everyone loves this dish and it is worth the effort.
Provided by ALKHATIB
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 2h25m
Yield 10
Number Of Ingredients 23
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.
Nutrition Facts : Calories 575.8 calories, Carbohydrate 45.9 g, Cholesterol 167.7 mg, Fat 31 g, Fiber 2.2 g, Protein 25.7 g, SaturatedFat 16.3 g, Sodium 432.3 mg, Sugar 6.6 g
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PASTITSIO (GREEK BEEF PASTA BAKE) | RECIPETIN EATS
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5/5 (83)Category MainCuisine GreekCalories 597 per serving
- Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)
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- To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
- Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
- Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
- For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
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