Pastitsio (Greek pasta casserole)
Pastitsio is a Greek casserole utilizing a tubular pasta such as bucatini, a savory meat or lamb sauce, and typically topped with a Béchemel and cheese mixture, oven baked until bubbling and the cheese is beginning to brown on top of the casserole. It is, in essence, a Greek version of lasagna, using a different type of pasta noodle and the use of cinnamon in the meat sauce.
Ingredients
Meat Sauce
- 4 tbsp olive oil
- 1 yellow onion chopped
- 1 clove garlic
- 500 g ground beef
- 450 g tomato pelati chopped
- 2 tbsp bread crumbs
- 100 ml red wine
- 1 tbsp tomato paste
- 1 tbsp ground oregano
- 1 tbsp ground cinnamon
- 3 tbsp kasseri cheese substitute pecorino or parmigiano cheese
- black pepper
- 1 egg
- 1 tsp salt
Béchemel Sauce
- 2 cup potatoes mashed
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups water
- 1 tsp nutmeg
- 2 tbs kefalotiri substitute pecorino or parmigiano cheese
- 1 egg
- salt
Instructions
- Prepare the pasta in salted water as indicated in the product descriptions. Drain it well and keep warm.
- In the meanwhile prepare the meat sauce. Saute the onion in the oil until translucent and turning gold in color.Add garlic and meat. Cook for 5-8 Minutes until done. Remove from the heat.
- Add the remaining ingredients to the pan.
- Salt and pepper to taste.
- Mix the milk with the water in a bowl.
- Melt the margarine and add the flour. Reduce heat when the flour changes color and add the milk/water mix at once. Stir it quickly until it thickens. Switch off the heat source.
- Add all the remaining ingredients and salt and pepper to taste.
- Wipe the bottom of a casserole dish with some olive oil using a brush or paper towel.
- Put 2/3 of the pasta on the bottom of the casserole dish. Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Do not stir the mixture. It should remain in layers.
- Bake 40 Minutes at 356 F (180 C) or until the top is golden (heat and timing are basing it on convection oven).
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