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
BRYAN'S SWEET AND HOT TOMATO PASTA SAUCE
A tomato sauce that is sweet at the first bite then fades to hot. A delicious recipe that can be used as a base for your own mixture of vegetables.
Provided by Bryan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
- Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 49.8 g, Fat 7.5 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 1.1 g, Sodium 768.2 mg, Sugar 31.6 g
HOLLOW PASTA WITH GREEK CINNAMON-TOMATO SAUCE
Another Splendid Table supper recipe. The sauce is incredibly delicious, don't worry about the amount of cinnamon. The goat cheese turns it creamy; feta can also be used, but it should be a creamy type like Bulgarian sheep milk feta. If fresh tomatoes are available, use 2 pounds instead of the canned tomatoes and grate them to make pulp. I use 1/2 pound lean ground lamb in this sauce.
Provided by zeldaz51
Categories Greek
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Bring 5 quarts salted water to a boil to cook the pasta.
- Generously film the bottom of a straight-sided 12-inch saute pan with olive oil and heat it over medium-high heat. Stir in the onions, parsley, and generous sprinklings of salt and pepper. Saute the onions to golden brown, then stir in the tomato paste, garlic, oregano, cinnamon, sugar, and Aleppo pepper. Turn the heat down to medium and saute for 1 minute. Add the wine and cook for 1 minute.
- Add the canned tomatoes, crushing them with your hand as they go into the pot. If using fresh grated tomatoes, add the pulp and their juice. Raise the heat to medium-high and cook the sauce for 8 minutes, or until thick. Taste for seasoning, add the optional cooked meat, cover the pan and remove it from the heat.
- Cook the pasta until it is tender but still has a little bite, about 8 minutes. As pasta cooks, reheat the sauce over medium-high heat. Drain the cooked pasta and add it to the sauce, tossing it over the heat for a minute to help the sauce permeate the noodles. Turn half the pasta mixture into a serving bowl and dot with half the cheese. Add the rest of the pasta and top with the remaining cheese.
Nutrition Facts : Calories 35.7, Fat 0.1, Sodium 23.5, Carbohydrate 5.3, Fiber 1, Sugar 2, Protein 0.6
GREEK PASTA
Flavorful Greek style pasta with garlic, feta cheese, mushrooms and black olives.
Provided by Mary
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking peel blanched tomatoes and chop.
- In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
- To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 102.4 g, Cholesterol 25 mg, Fat 31 g, Fiber 7.3 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 866.4 mg, Sugar 6.4 g
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