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.
TRADITIONAL-STYLE PASTITSIO #RAGU
Ragú® Recipe Contest Entry Delicious family recipe of ours! Straight from the island of Patmos, I bring you this traditional Pastitsio, made with Ragú tomato sauce! Similar to lasagna, Pastitsio is a layered pasta dish with a ground beef meat sauce, cheese, and a delicious creamy topping known as bechamel. (Behk-ah-mel)
Provided by Lea Grimland
Categories Sauces
Time 2h50m
Yield 12-16 slices, 12-14 serving(s)
Number Of Ingredients 21
Steps:
- For the Meat Sauce:.
- Season the meat with the garlic, salt, and pepper. Cook on a large saucepan over medium heat, occasionally stirring and flipping to prevent too much browning, until the meat's juices have been absorbed. Add chopped onion, parsley, and butter. Brown well.
- Add Ragu Tomato Sauce and sugar. Simmer until thickened, about 15 minutes.
- Strain meat sauce as much as possible. You do NOT want the sauce to be juicy. Set aside.
- For the Macaroni:.
- Bring large pot of water to boil. Once boiling, salt generously to prevent pasta from sticking.
- Add elbows to water, and cook until soft, about 6-7 minutes, stirring occasionally. (TIP: Be careful not to overcook the pasta at this stage, because it will be cooked a bit more in the oven once the Pastitsio has been assembled.).
- Drain the macaroni well. Put into a large bowl.
- Pour melted butter over the macaroni, and mix. Add the egg whites and cheeses, excluding the 1/4 cup of Parmesan to be saved for the top. Mix.
- To Assemble:.
- Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2.25 inch baking pan (or any pan close to these measurements).
- Layer half the macaroni on the bottom of the pan.
- Spread the meat sauce evenly over the macaroni.
- Layer the remaining half of macaroni over the meat sauce.
- Make the cream sauce *, and pour over all, allowing the sauce to seep through. Sprinkle the saved 1/4 cup of Parmesan over the cream sauce, and sprinkle with cinnamon. Bake for 45-50 minutes, or until top begins to bubble, and cream topping is lightly golden brown.
- *For the Cream Sauce:.
- Melt butter in saucepan. Add the flour. Blending with a wire whisk, simmer for 3 minutes. Do NOT brown. Add the milk,constantly whipping briskly. Simmer until the sauce is creamy, smooth, and thick.
- In a large bowl, beat the egg yolks. Add the hot cream sauce to the egg yolks, and beat constantly until well blended.
Nutrition Facts : Calories 550.8, Fat 37.3, SaturatedFat 21.4, Cholesterol 228.2, Sodium 728, Carbohydrate 29.6, Fiber 1.5, Sugar 2.2, Protein 24
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
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.
MY PASTITSIO
This is a variation of the Greek meat, pasta and custard casserole. It relies on cumin rather than cinnamon to flavor the meat. The proportions of pasta, meat and custard are comparable to traditional pastitsio, as is the custard topping, but the meat sauce used in this version is completely mine.
Provided by Nicole Schultheis
Categories Cheese
Time 1h10m
Yield 1 9" x 13" casserole, 6 serving(s)
Number Of Ingredients 21
Steps:
- Meat Base: Saute onion with ground beef, breaking meat up as you go, until meat is almost done.
- Drain off any excess fat.
- Add garlic, cumin and flour, stir together well, and saute a minute or two more.
- Add remaining meat base ingredients and simmer gently, uncovered, for about 20 minutes, stirring occasionally.
- Turn off heat and cover.
- Pasta: Cook pasta until al dente in an ample quantity of salted water to which a bit of vegetable oil has been added (helps keep strands from sticking together).
- Drain well.
- Custard Topping: Melt butter in saucepan and mix in the flour.
- Let it bubble a minute or two or until you can smell a slightly nutty flavor, but do not let it brown.
- Gradually add most of the milk, whisking.
- Let it cook about 10 minutes, stirring, until well thickened, then remove from heat.
- Mix the nutmeg, salt and pepper into the grated cheese.
- Add the eggs to the remaining milk in your measuring cup and whisk.
- Whisk the egg and milk mixture into the sauce, then whisk the cheese mixture into the sauce also.
- Assembly: Layer 1/2 of the pasta in the bottom of your baking pan.
- Then add all of the meat sauce, removing the bay leaf and any stems from the marjoram.
- Top with remaining pasta, then pour the custard sauce over all.
- If everything is still hot when you assemble it, bake at 400 degrees Farenheit for about 35 minutes.
- If merely warm, or if using a glass or ceramic pan instead of a metal one, bake for about 45 minutes at 350 degrees Farenheit.
- Top should be slightly golden, edges slightly brown.
More about "traditional pastitsio recipes"
GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)
From mygreekdish.com
Category MainCalories 724 per serving
- 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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