Pastitsio Food

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Pastitsio image

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

1 tablespoon butter
1 onion, chopped
3 pounds lean ground beef
¾ cup water
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
¼ teaspoon pepper
2 tablespoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs, beaten
1 pound uncooked macaroni
2 eggs, beaten
1 cup grated Parmesan cheese, divided
½ cup butter, melted
4 eggs, well beaten
¾ cup half-and-half
1 cup grated Parmesan cheese
1 tablespoon all-purpose flour
½ teaspoon salt
ground nutmeg to taste


  • 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 image

Make and share this Pastitsio recipe from

Provided by Kefalonitissa

Categories     Meat

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 24

1 lb ziti pasta or 1 lb penne
grated pecorino romano cheese or parmigiano-reggiano cheese, etc
2 egg whites (optional)
oil or margarine
1 -1 1/2 lb 80% lean ground beef (chuck)
1 onion, chopped
4 -6 garlic cloves, minced
1/2 bunch fresh parsley, minced
3 -4 whole cloves
4 -5 dashes ground cinnamon
2 tomatoes, chopped
1 (8 ounce) can tomato sauce or 1 cup crushed tomatoes
1 teaspoon tomato paste (optional)
1/2 cup olive oil
salt and pepper
3/4 cup butter
6 cups milk (maybe even a little less)
1 cup grated parmigiano-reggiano cheese or 1 cup romano cheese, etc
2 -3 dashes ground nutmeg
1 chicken bouillon cube (optional)
2 egg yolks
salt and pepper (optional)


  • Parboil the pasta. Drain and put in the baking pan. You should toss it around in some butter, oil, or margarine to keep it from sticking. Then add a generous amount of grated cheese and toss. You also have the option of placing half the pasta in the dish, filling the middle layer with meat sauce, and adding more pasta on top. You also have another option of tossing the pasta and the meat sauce together and leaving it like that. Do whatever your heart desires. You may also toss in some egg whites. Beat them a bit with a fork, and then toss them around with your hands into the pasta mixture. They just do this so they don't waste the eggs. It really doesn't make it tastier or anything.
  • For the meat sauce in a large pot, sauté the onion, garlic, and parsley in the oil until the onions turn translucent. Then add tomato paste (optional) and stir for a few seconds. Season with salt and pepper.
  • Add chopped meat. Stir, let it release some juice. You could, at this point, add a splash of red wine for change in taste but it's really not necessary.
  • Add the chopped tomatoes, cloves, and cinnamon, and let the tomatoes release some juice. Stir.
  • Add the tomato sauce or crushed tomatoes and stir. Taste for salt.
  • Add a cup or two of water, bring to a boil, reduce heat, and simmer on low for an hour and a half or until there is no water left in the pot.
  • Now, as I said before, you have the option of layering the meat sauce, or mixing it in with the pasta.
  • For the béchamel, in a saucepan on low heat, melt one stick and a half of butter.
  • Gradually add flour and whisk until the roux forms a gunky ball and you can't stir anymore.
  • Gradually add 6 cups of milk and the bouillon (if you want it). I'd say even 5 and 1/2, because I like my sauce really thick. Stir occasionally and make sure you whisk away the flour caught around the edges with a rubber spatula and whisk again. Once the sauce thickens, remove from heat. Add grated cheese, the egg yolks (slowly so they don't curdle while whisking very fast), the nutmeg. Add a pinch of salt (if necessary)and pepper. If you like creamy sauce, make it with the full six cups of milk.
  • Make sure your pasta and meat sauce are at an even level in the pan, and then pour in the béchamel on top. Even it out with a spatula.
  • You may top with more grated cheese, nutmeg, cinnamon, or even breadcrumbs.
  • Bake in a 350 degree oven for about 40 minutes or until the top turns golden brown.
  • Lastly and most importantly, let the pastitsio rest for an hour or two before eating. The béchamel has to set and solidify a little bit. If you don't wait, the sauce will gush out.

Nutrition Facts : Calories 664.9, Fat 44.4, SaturatedFat 19.3, Cholesterol 166.6, Sodium 496.6, Carbohydrate 44.1, Fiber 2.8, Sugar 3.1, Protein 23.6


Pastitsio image

Provided by Food Network Kitchen

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 21

Kosher salt
1 pound ziti
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground beef or lamb (or a combination)
1 onion, chopped
3/4 teaspoon ground cinnamon
2 tablespoons Worcestershire sauce
1/4 cup dry white wine
1 15 -ounce can tomato sauce
Freshly ground pepper
1/4 cup chopped fresh parsley
2 tablespoons breadcrumbs
4 tablespoons unsalted butter
2 large eggs, lightly beaten
2 cups grated kefalotyri or parmesan cheese (about 6 ounces)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups plain 2 percent Greek yogurt
2 large eggs, lightly beaten
Pinch of freshly grated nutmeg
Kosher salt


  • Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes. Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes. Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes. Stir in 1 tablespoon breadcrumbs and remove from the heat.
  • When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.
  • Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil. Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.
  • Make the bechamel: Melt the butter in a medium saucepan over low heat. Whisk in the flour and cook, whisking, 1 minute. (Do not let the flour brown.) Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes. (Do not let the mixture boil.) Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.
  • Pour the bechamel evenly over the pasta in the baking dish. Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes. Let rest 10 minutes before serving.


Greek Pastitsio recipe (Greek Lasagna with Béchamel) image

The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h35m

Yield 8

Number Of Ingredients 23

450g/ 15oz. bucatini pasta, penne or ziti
110g/ 4oz. feta cheese
2 egg whites
900g/ 30oz. lean ground beef
2 medium sized red onions (finely chopped)
2 cloves of garlic (chopped)
400g/ 14oz. canned chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
150ml/ 5 fl.oz. red wine
1 bay leaf
1 cinnamon stick
1 whole clove
1/4 of a cup olive oil
2 teaspoons sea salt and freshly ground black pepper (to taste)
120g/ 4.3 oz. plain flour
120g/ 4.3 oz. butter
1000ml/ 34 oz. milk
2 egg yolks
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
a pinch of nutmeg
salt to taste
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle


  • 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.
  • Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg



Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 20 servings

Number Of Ingredients 13

1/4 pound butter, plus 1/4 pound butter, melted and cooled
1 1/2 pounds ground chuck
1 onion, chopped fine
Salt and pepper
1 (12-ounces) can tomatoes
1 (12-ounce) can tomato sauce
1 bay leaf
1/2 teaspoon cinnamon
1 pound ziti rigate or penne
3 cups grated pecorino Romano
3/4 cup flour
3 1/2 cups whole milk
5 eggs


  • In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
  • Cook macaroni in boiling water, strain and put back in pot to keep warm.
  • Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.
  • Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.


Pastitsio image

Provided by Ina Garten

Categories     main-dish

Yield 8 servings

Number Of Ingredients 22

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine
1 tablespoon minced garlic (3 large cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground black pepper
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 cups freshly grated Parmesan or Kasseri cheese
2 extra-large eggs, beaten
2/3 cup Greek-style yogurt, such as Fage Total
3/4 pound small shells


  • 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 image

This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h30m

Number Of Ingredients 12

Coarse salt and ground pepper
1 pound penne, cooked and drained
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 can (6 ounces) tomato paste
1/2 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup all-purpose flour, (spooned and leveled)
3 cups milk
1/8 teaspoon cayenne pepper, (optional)
1/4 cup Parmesan cheese


  • Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
  • Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.
  • Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
  • Make Parmesan cheese sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.
  • Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.
  • Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.


Greek Pastitsio image

Pastitsio is one of my favorite dishes, perhaps because I am half Greek! I sometimes prepare it in disposable foil pans to give away as a food gift. Cinnamon and nutmeg are traditionally used in authentic Greek pastitsio, but can be omitted if desired.

Provided by truebrit

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 19

8 ounces bucatini pasta or 8 ounces ziti pasta
3 tablespoons melted butter
1/3 cup grated parmesan cheese
1/3 cup milk
1 egg, beaten
1 lb ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon dried mint flakes (optional)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
4 tablespoons butter
4 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
1 egg, beaten
1/3 cup parmesan cheese


  • Cook macaroni; drain, and return to pan.
  • Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
  • In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
  • Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
  • In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
  • Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
  • Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
  • Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
  • Blend in the 1/3 cup Parmesan cheese.
  • Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
  • Spoon the meat mixture evenly on top, then the remaining pasta.
  • Pour cream sauce over top, to cover completely.
  • Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
  • Let stand for 10 minutes.

Nutrition Facts : Calories 587.5, Fat 33.7, SaturatedFat 17.7, Cholesterol 172.1, Sodium 1095.1, Carbohydrate 40.6, Fiber 2.3, Sugar 3.4, Protein 29.8


Pastitsio image

A scrumptious Greek lasagna

Provided by bronwenfay

Time 1h30m

Yield Serves 6

Number Of Ingredients 0


  • Start cooking the pasta.
  • While pasta is cooking, separate meat in a skillet or shallow pan. When a little brown, add 1 to 2 cans of tomato paste. Add salt, pepper, nutmeg and cinnamon; and a little water to help cook if necessary.
  • While the meat is cooking start on the crema (bechamel style sauce). Mix the eggs with the milk in large pot. Add in 1 cup of flour and whisk constantly until it thickens and all lumps are gone. Add the remaining flour at 1/4 cup at a time if needed (the mixture will be very thick). Turn heat to low and continue stirring constantly. Once lumps are gone and the consistency is correct, add the butter and 1 cup of the parmesan, and stir in.
  • Drain the pasta and mix in about one and a half cups of the crema and 3/4 cup of the remaining parmesan. Put half of the pasta mixture into a greased 9x13 dish (if you have a deeper or larger one I would use that). Layer meat on top of noodles. Add remaining pasta on top of the meat and then spread all of the crema on top. Sprinkle with remaining parmesan.
  • Bake at 170C/fan for 45-50 minutes or until top is slightly brown and let it cool 15 minutes before cutting.
  • Serve with a small Greek or Italian salad and enjoy!


Nikki's Perfect Pastitsio image

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

2-1/2 cups uncooked penne pasta
2 tablespoons butter, melted
1 cup grated Parmesan cheese
1-1/2 pounds ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded Parmesan cheese, divided
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
2 large eggs, beaten


  • 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 image

Categories     Cheese     Lamb     Pasta     Bake     Fall     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 12

For béchamel sauce
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
3 cups milk, heated just to boiling
2 large eggs
2 tablespoons chopped fresh dill
1/8 teaspoon freshly grated nutmeg
3/4 pound penne (quill-shaped pasta)
chopped meat from 2 lamb shanks (about 2 cups), reserved from braised lamb
1 cup braising liquid reserved from braised lamb
1/2 cup grated Kefalotyri* or Parmesan cheese (about 2 ounces)
*available at Middle Eastern markets and some specialty foods shops


  • Make béchamel sauce:
  • In a heavy saucepan melt butter over moderately low heat. Whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and simmer sauce, stirring, 8 minutes. In a bowl whisk eggs and add 1 cup sauce in a stream, whisking. Whisk egg mixture into remaining sauce and whisk in dill, nutmeg, and salt and pepper to taste. Keep béchamel warm, its surface covered with plastic wrap.
  • Preheat oven to 375°F.
  • In a kettle of boiling salted water cook pasta until just al dente. Rinse pasta in a colander and drain well. In a bowl stir together lamb and braising liquid.
  • In a buttered 2-quart shallow baking dish spread half of pasta evenly and spread lamb mixture evenly over it. Top evenly with remaining pasta and pour béchamel over pasta. Sprinkle pastitsio with cheese and bake in middle of oven until béchamel is set, about 40 minutes.

More about "pastitsio food"

Pasta for Pastitsio – the traditional pasta is a thick tubular pasta called “Pastitsio No 2 pasta”, sometimes also referred to as Greek bucatini. It is thicker than Italian bucatini (tubular pasta). See in post for close-up photos. Find it at European/Greek delis. Substitute with small penne or ziti, or normal Italian bucatini for a similar look. Otherwise, any pasta is fine!

Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside. Step 4. Preheat the oven to 350ºF. Step 5. 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.

Luscious bechamel smothered over a hearty “plant-based protein” sauce nestled up to perfect al dente noodles. It’s your favorite lasagna, made better. The perfect marriage of savory comfort food and healthy ingredients, this intoxicating greek classic will have even the pickiest eater devouring their plate. That’s Yaya’s promise.

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. Bucatini is a long, slender and hollow noodle, something like a drinking straw made of pasta.

Pastitsio--best from food52 recipe: A few tips: remember to salt the pasta water and you should undercook the pasta because it will continue cooking in the later baking stage. And when you add the tomato paste to the lamb, let it toast a bit before adding the water.

Pastitsio is a classic Greek comfort food. It is like a lasagna, where it involves layering up some pasta, meat ragu, bechamel sauce, and baked till golden. Nevertheless, Pastitsio is distinctly different from lasagna – especially on the type of pasta used. In Pastitsio, you use this specific type of pasta called

Pastitsio is a taverna favorite made with layers of noodles, a deeply flavored lamb and tomato sauce and a savory custard. Baked Pasta Dishes

But first, I have to fill you in on where I got this recipe, or moreover, how I learned to make authentic Greek pastitsio. Pastitsio is Greek comfort food, pasta layered with meat, cheese and béchamel sauce. Picky Eater loves pastitsio. Come to think of it, I think the whole family likes it. We’ve had it numerous times at the Greek church Friday luncheons, and I’ve …

Traditional Greek pastitsio (παστίτσιο, pastítsio) is an authentic Greek Lasagne - a baked dish that combines layers of pasta, ground meat and velvety béchamel sauce to create the ultimate comfort food. Try our easy to follow Greek Pastitsio recipe to easily recreate this traditional culinary delight, just like your Yiayia used to make.

Greek Pastitsio or Pastichio is Greek comfort food at its best! This Greek version of a lasagna is compromised of 3 luscious layers- a pasta layer, an aromatic meat sauce layer, and a lusciously creamy and thick bechamel sauce. Jump to Recipe Print Recipe. Of all of the Greek comfort foods, pastitsio is the absolute best, no contest. It is Greece’s version of a lasagna, …

For the pastitsio: 1) Preheat the oven to 180C/Gas mark 4. 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. 2) 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 75g …

Pastitsio is an authentic Greek baked pasta dish with ground meat and béchamel sauce. It’s like a Greek lasagna but with béchamel sauce and thick spaghetti. Pastitsio has layers of pasta, minced beef, and a creamy béchamel sauce which are baked together to create a rich, velvety dish. This is my mom’s tried and true recipe for rich ...

Pastitsio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, and continuing to modern times. Italian versions include a pastry crust; some include béchamel.. The word pasticcio is attested by the 16th century as "any manner of pastie or pye" and comes …

Pastitsio is the kind of food if you had to describe it as an act would be a "good old bear hug".It's a fussy dish that can wreak havoc in your kitchen when you make it, especially if you are not an organized cook. But the end result is SO rewarding with your fork cutting through the layers of rich béchamel sauce, beef ragù, and tender pasta creating the perfect bite.

Pastitsio is a Greek-style pasta bake with a rich topping, great for a relaxed family get-together. In Greece it is usually made with beef, while in Cyprus pork is used.

Also known as Greek Lasagna, this Pastitsio is everything comfort food should be. The perfect dish for a large crowd that will please even the pickiest of eaters. Layers of pasta, a delicious and aromatic meat sauce, topped with a special bechamel sauce, is what this Greek Lasagna is all about. Equipment 9×13-inch Casserole Dish . Ingredients. Meat Sauce 2 …

Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a …

Pastitsio is an exceedingly popular dish in Greece and across the years, many a fight has erupted among locals over whose grandmother cooks it best. The base is made from a tubular type of pasta bound together with egg and cheese. Between the layers of pasta is a filling of ground beef and the whole dish is topped with a bechamel sauce. For a little extra decadence, …

Pastitsio is a quintessential Greek dish — it’s synonymous with being Greek: large parties, plenty of food, drink, and celebration. It’s true that Greeks love to celebrate. We love to cook, feed our friends, dance, and celebrate life.

Pastitsio is a Greek classic. It is simply an oven baked pasta with a meat sauce and Bechamel Sauce. Pastitstio is the Greek form of the Italian word pasticcio, which means hodgepodge (among other things).. I’ve heard many non-Greeks talk of pastistio as if it were some mythological dish beyond the reach of mere mortals, only to be tasted at the hands of …

Step 3. Preheat oven to 350°. Cook 1 lb. pastitsio noodles or 12 oz. bucatini in a large pot of boiling salted water until very al dente, about 2 …

PREPARE THE MEAT LAYER: Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.

In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat. Because it is prepared in large amounts and quite inexpensive, it is also an ideal dish for large crowds of people. Ziti. Béchamel sauce. Kefalotyri. Beef. Butter. Onion.

Pastitsio. By Andrew Janjigian. SERVES 6. SEASON 21 Mediterranean Comfort Food. WHY THIS RECIPE WORKS. In the best renditions of this Greek meat and macaroni casserole, the components—tubular pasta, ground meat and tomato sauce, and a plush blanket of bechamel—are impressively stratified. We started by treating ground beef with baking soda …

2. Cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente. Cool under cold running water and drain. Stir through the egg, cheeses and nutmeg and season to taste with salt and freshly ground black pepper. 3. To make the meat sauce, heat the oil in a large frying pan.

Remove from heat and stir in the warm milk, slowly to keep the mixture smooth. Beat eggs slightly and add the hot mixture slowly to the eggs to keep from curdling. Add salt and cook until thickened. Pour and spread evenly on the meat and macaroni. Bake in a 375 degrees oven for about 30-40 minutes, until custard is set.

With that said, my yiayia always put cinnamon in her pastitsio, and many purists would probably hate if I omitted it altogether, so I’ve listed it (as well as a few other spices) as optional. Set aside time for cleanup. Pastitsio isn’t a difficult recipe, but you will be washing a lot of dishes. Many Greek dishes are truly a labor of love ...

The background of this Greek Pastitsio Recipe. Growing up in a small city with minimal multiculturalism, I was really the odd one out when it came to dishes and foods. People would often talk about special cookies their grandparents would make for them… meanwhile, I would hide in the corner at school eating my moussaka or pastitsio praying no ...

Bake the Pastitsio. Pour the béchamel over the pasta noodles making sure to pour sauce down into the corners as well. The Spruce / Teena Agnel. Sprinkle with remaining 1/2 cup of grated Parmesan cheese. The Spruce / Teena Agnel. Bake in 350 F oven for approximately 45 minutes or until the top is a nice golden color.

Oct 22, 2015 - A classic pastitsio recipe - layers of ziti pasta with a beef and lamb sauce, bechamel and loads of cheese!

Melt the butter in a saucepan over medium heat. Add the flour and stir with a whisk for a few minutes to cook the flour. Remove the onion from the milk and remove the pot with the rou (flour – butter) from the heat. Pour in a little warm milk and stir well with the whisk to dissolve the flour. Add the rest of the milk.

Pastitsio Pie Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. Portion size 6 servings; Ingredients; Method; Ingredients. 1 tablespoon butter 1 onion chopped 3 cloves garlic minced 1 1/2 lb lean ground beef 1/2 teaspoon dried oregano 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon pepper 1 can stewed tomatoes 1 can tomato paste 1 tablespoon …

Heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 6 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.

Stir in beef, oregano, cinnamon, salt and pepper; cook, stirring, for 7 to 10 minutes or until no longer pink.

Sep 7, 2018 - Get Pastitsio Recipe from Food Network

Add the rest of the pasta on top of the meat sauce, then finally spread the bechamel sauce on top. Bake your Greek pastitsio at 350 degrees F heated-oven for one hour or until the bechamel topping bubbles nicely and turns golden brown. Remove from heat and set aside for 10 minutes before serving. Important tip: after baking, allow the pasta ...

Pastitsio is one of the most popular Greek comfort food recipes and one of my favorites. It’s a savory combination of tasty ground beef with pasta and a creamy sauce. Pastitsio is often found on Greek restaurant menus, as it’s a staple of traditional Greek recipes.

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