Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, greek pastitsio. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Find Deals on Greek Pastitsio Pasta in Pasta & Noodles on Amazon. 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. Today, we are talking comfort food, Greek style.
Greek Pastitsio is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Greek Pastitsio is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have greek pastitsio using 32 ingredients and 10 steps. Here is how you cook it.
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The ingredients needed to make Greek Pastitsio:
- Prepare Main Ingredients
- Make ready 2 tbsp margarine, melted
- Take 2 large onion, chopped
- Take 3 large carrots, peeled & finely chopped
- Get 3 stick celery, finely chopped
- Get 4 clove crushed fresh garlic
- Prepare 2 bay leaves
- Make ready 2 can chopped tomatoes
- Prepare 2 tbsp tomato paste
- Get 1 1/2 cup beef stock
- Prepare 1 tbsp oregano
- Prepare 1 tsp ground nutmeg
- Make ready 1 tsp ground cloves
- Get 1 tsp ground cumin
- Prepare 2 tsp sugar
- Take Freshly ground black pepper
- Get Salt
- Prepare 2 lb ground beef (80/20)
- Get Pasta
- Make ready 1 lb ziti, cooked
- Get 1 egg, beaten
- Make ready 2 tbsp grated Parmigiano-Reggiano, plus more for topping
- Prepare Bechamel Sauce
- Get 1 quart milk
- Prepare 1 cup (2 sticks) margarine
- Make ready 1 tsp ground nutmeg
- Make ready 1 cup all-purpose flour
- Make ready 1 Salt and freshly ground black pepper
- Get 1 tsp paprika
- Prepare 1 cup cheddar cheese
- Get 2 eggs, beaten
- Prepare 2 tbsp grated Parmigiano-Reggiano
My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana Greek pastitsio (pastichio/pasticcio/Pastizio) owes its distinctive and rich flavour to the two aromatic spices used in the meat sauce of the traditional pastitsio recipe, which are cinnamon and clove. Once put in the oven, the intense aromas of those spices bring back childhood memories. The pasta that is usually used in Greece is a long thin macaroni called Perciatelli. If you can't get this then Penne is a good substitute but it is important to use a pasta that has a hole through it as the sauce seeps in and makes it extra delicious.
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Steps to make Greek Pastitsio:
- Preheat the oven to 350°F.
- Meat Sauce Directions:
- In a large saucepan over medium heat, add the butter and saute onion, garlic, carrots, celery until soft and fragrant. Add the ground beef, stirring continuously, until all the meat is cooked and browned. Drain and add the tomatoes, paste, beef stock, bay leaves, herbs and sugar and simmer for a few minutes. Stir in salt & pepper to taste. Let simmer for about 20 minutes, then remove the bay leaves.
- For Pasta:
- While the meat mixture is simmering, boil the pasta till al dente.
- Mix the beaten egg with the parmesan cheese and toss with cooked & drained pasta.
- For the Bechamel Sauce:
- Heat the milk in medium saucepan over low heat. In separate medium saucepan over medium heat, melt the margarine, then add the flour and mix well. Stir in the heated milk one tablespoon at a time, and stir until smooth. Stir in spices & cheese. Season to taste. Keep warm until ready to use.
- To Assemble dish:
- Spray a large casserole dish generously with nonstick spray. Combine pasta with half the Bechamel Sauce. Transfer half of the pasta to baking dish. Spread all the meat sauce over pasta. Cover with remaining pasta. Top with Bechamel Sauce and sprinkle with more grated Parmigiano. Bake uncovered for 25-30 minutes in the preheated oven. Remove from the oven and let rest about 5 minutes. Serve with salad and crust bread.
The pasta that is usually used in Greece is a long thin macaroni called Perciatelli. If you can't get this then Penne is a good substitute but it is important to use a pasta that has a hole through it as the sauce seeps in and makes it extra delicious. The addition of cinnamon is also important and is an influence of the Ottomans. Pastitsio is a creamy, cheesy baked pasta dish that is sometimes called Greek lasagna. They're both baked pasta dishes, but pastitsio is traditionally made with large tubular pasta like bucatini or penne, not lasagna noodles.
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