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
GREEK NOODLE CASSEROLE (PASTITSIO)
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
- Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
- For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
- Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.
GREEK PASTITSIO
This Greek casserole is traditionally pasta baked in a flavorful meat sauce and topped with another sauce, such as béchamel. But we decided to skip the extra layer of sauce and cover ours with layers of buttery, flaky phyllo dough instead. The phyllo adds a nice crunch to this delicious dish, making a truly scrumptious, savory pie. Don't pull out your best dinnerware for this one. It's so tasty, you'll want to throw your plate and yell "Opa"! Note that the cheeses won't really melt. They will soften and become nice and creamy, but it won't be gooey like a Cheddar or American cheese.
Yield makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F.
- Cook the macaroni according to the package directions and drain well. Return the cooked macaroni to the pot and add 1 cup of the melted butter, the milk, eggs, mizithra, feta, and Parmesan cheeses, nutmeg, and white pepper. Stir until well combined. Pour the macaroni mixture into a 9 x 13-inch casserole dish.
- Heat a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, stirring until browned thoroughly, about 10 minutes. Drain well and set meat aside. Return the skillet to medium-high heat and add the oil, onion, and garlic. Sauté until soft, about 8 minutes. Return the meat to the pan and add the tomato paste, red wine, beef broth, parsley, sugar, and salt and pepper to taste. Cover and simmer for 20 minutes. Remove the pan from the heat and let cool for 5 minutes. Pour over the macaroni mixture. Place one sheet of the phyllo on top of the macaroni. Using a pastry brush and the remaining 1/2 cup of melted butter, lightly coat the phyllo with butter. Working quickly, add another sheet of phyllo and brush it with butter. Repeat the layers until you have used all 10 sheets of phyllo. (You may need to overlap the phyllo sheets to entirely cover the pasta.) Cut two or three vents in the top of the pastry.
- Bake for 45 to 55 minutes, or until the pastry is golden brown and the eggs and cheese are set. Cool the casserole slightly before cutting into squares and serving.
- Though working with phyllo dough takes a little extra work, Crystal is always thrilled with the results we get. So light and flaky, it makes a tasty topping for many casseroles and pastry dishes. We always work with frozen sheets of phyllo (it's inexpensive and awesome) and find that it is easiest to use when thawed in the refrigerator overnight.
- Here are a few of Crystal's tips for working with this delicate dough. Have a few things on hand when you start to layer the sheets: a pastry brush, a small bowl of melted butter, damp paper towels, and parchment paper. To get started, remove the pastry sheets from the package and unfold them onto parchment paper. Cover the dough with damp paper towels to keep the pastry moist. (Phyllo dries out quickly, so it's important to keep the dough covered.) Work with one sheet at a time, keeping the rest covered.
- You can store the sheets in the refrigerator for up to three days, wrapped well in foil, but do not try to refreeze any sheets that have been thawed. Unused packages can be stored in the freezer for up to a couple of months.
PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)
This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef -- which you can certainly use here -- but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It's project cooking that's perfect for a cold winter's night.
Provided by Colu Henry
Categories pastas, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
- Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
- Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
- Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
- Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
- Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 45 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 21 grams, Sodium 1044 milligrams, Sugar 12 grams, TransFat 0 grams
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.
PASTITSIO IV
A Greek beef and macaroni baked casserole.
Provided by B.E.Whitaker
Categories World Cuisine Recipes European Greek
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
- Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
- Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
- Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 78.7 g, Cholesterol 149 mg, Fat 37.5 g, Fiber 5.1 g, Protein 45.4 g, SaturatedFat 16.6 g, Sodium 751.2 mg, Sugar 6.6 g
ISLAND PASTICIO (GREEK NOODLE CASSEROLE WITH GROUND MEAT)
This tasty pasticio recipe is very popular in Greece. If you close your eyes and taste it, you'll travel and you will arrive in a taverna on a Greek Island.
Provided by Artandkitchen
Categories Macaroni And Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- 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:.
- Fry the onion in the oil until golden.
- Add garlic and meat. Cook for 5-8 Minutes until done.
- Switch off the heat.
- Add all the other ingredients one after the other as indicated in the ingredients list.
- If necessary adjust the salt.
- Mix milk with water in bowl.
- For the bechamel melt 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 adjust the salt.
- Prepare your baking mold with some olive oil.
- Put 2/3 of the pasta on the bottom of the mold (at least a 4 liter casserole!).
- Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Don't stir!
- Bake 40 Minutes at 180°C or until the top is golden (heat and timing are basing it on convection oven).
Nutrition Facts : Calories 814.9, Fat 35.8, SaturatedFat 10.8, Cholesterol 200.1, Sodium 606.2, Carbohydrate 74.6, Fiber 4.6, Sugar 5.2, Protein 33.6
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.
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