Pasta And Lamb Casserole Pastitsio Recipes

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GREEK NOODLE CASSEROLE (PASTITSIO)



Greek Noodle Casserole (Pastitsio) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Butter, for greasing the baking dish
Kosher salt
12 ounces egg noodles
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3/4 teaspoon freshly ground black pepper
3 cloves garlic, chopped or smashed
1 pound ground lamb
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
One 26-ounce jar tomato-basil sauce (3 1/4 cups)
1 1/2 packed cups fresh mint leaves, chopped
1 cup milk, at room temperature
1/2 cup heavy cream, at room temperature
3 cups grated Parmesan (about 6 ounces)
1 cup plain Greek yogurt, at room temperature
1/4 cup chopped fresh mint leaves, optional

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.

PASTITSIO



Pastitsio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
1 medium yellow onion, chopped
1 teaspoon red pepper flakes
2 cloves garlic, minced
2 teaspoons herbes de Provence
1 1/2 teaspoons plus 2 pinches four-spice powder (quatre epices)
2 pounds ground lamb shoulder
1/2 cup white wine
One 28-ounce can tomatoes, pureed
Kosher salt and freshly ground black pepper
2 1/2 cups milk
4 tablespoons butter
1/4 cup plus 1 tablespoon all-purpose flour
3 egg yolks, at room temperature
2 cups grated Pecorino Romano
1 cup full-fat Greek yogurt
1 pound ziti pasta
1 cup fresh parsley leaves, minced

Steps:

  • Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbes de provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer until thick, about 45 minutes.
  • To make the bechamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a medium saute pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Remove from the heat.
  • In a small bowl, whisk together the egg yolks. Whisking constantly, slowly pour a quarter of the milk mixture into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the cheese. Fold in the yogurt. Season with salt and pepper.
  • Preheat the oven to 375 degrees F.
  • Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and combine with the lamb sauce. Adjust the salt and pepper to taste.
  • Transfer to a large baking dish and top with the bechamel sauce and the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley.

PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)



Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes) image

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

2 tablespoons olive oil
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
2 pounds ground lamb
1 tablespoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh thyme
2 teaspoons ground cinnamon
Kosher salt and black pepper
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 1/2 cups whole milk
4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 1/2 cups grated Pecorino or Parmesan cheese
1 pound ziti or penne pasta

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

PASTITSIO



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

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

CLASSIC PASTITSIO



Classic Pastitsio image

Discover a popular Greek casserole made of layers of pasta, lamb, cheeses, a creamy white sauce and a delicate seasoning blend of cinnamon and nutmeg.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 16

1 cup uncooked elbow macaroni (3 1/2 oz)
1 egg white
1/4 cup grated Parmesan cheese
2 tablespoons milk
3/4 lb ground lamb
1 1/2 cups cubed peeled eggplant
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 clove garlic, finely chopped
1 cup milk
1 tablespoon cornstarch
2 tablespoons grated Parmesan cheese
1 egg, beaten

Steps:

  • Heat oven to 350°F. Cook and drain macaroni as directed on package. Stir in remaining macaroni mixture ingredients.
  • Meanwhile, in 10-inch skillet, cook lamb over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in remaining lamb mixture ingredients.
  • In 1-quart saucepan, cook 1 cup milk and the cornstarch over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining sauce ingredients.
  • In ungreased 1 1/2-quart casserole, place half of macaroni mixture. Top with lamb mixture, remaining macaroni mixture and the sauce.
  • Bake uncovered about 40 minutes or until set in center.

Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 80 mg, Fiber 2 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 1/2 g

MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA



Moroccan-Spiced Pastitsio with Lamb and Feta image

Provided by Rozanne Gold

Categories     Lamb     Pasta     Bake     Sauté     Low Cal     Dinner     Buffet     Casserole/Gratin     Feta     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 10 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 1/4 cups chopped red onion
2 large garlic cloves, chopped
1 pound ground lamb
1 28-ounce can diced tomatoes in juice
2 tablespoons dried mint
1 1/2 tablespoons ras-el-hanout
1 tablespoon tomato paste
3 teaspoons ground cumin, divided
1 teaspoon ground cinnamon
3 cups whole milk, divided
8 tablespoons (1 stick) unsalted butter, divided
6 tablespoons all purpose flour
3 large eggs, separated
6 ounces feta cheese, crumbled
1 pound penne rigate
1/2 cup freshly grated Parmesan cheese, divided
Ingredient info: Look for ras-el-hanout at specialty foods stores or order it online at adrianascaravan.com.

Steps:

  • Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
  • Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
  • Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
  • Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

LAMB PASTA CASSEROLE



Lamb Pasta Casserole image

We enjoyed this simple pasta casserole that's a great way to use up some leftover ricotta cheese and other things we usually have on hand. I think this would also work well using ground beef. Adapted from Bon Appetit (June 1981)

Provided by ellie_

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

3/4 lb ground lamb
1/8 cup chopped onion
1 clove garlic, chopped
1 (10 1/2 ounce) can condensed golden mushroom soup
1/4 cup water
1/4 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces spaghetti or 8 ounces other pastas, cooked and drained according to package directions
1/8 cup butter, melted
1/8 cup parmesan cheese, grated
1/2 cup ricotta cheese

Steps:

  • Preheat oven to 350-degrees F.
  • Spray a 9 x 13-inch baking dish with Pam or other cooking spray.
  • In a large skillet saute lamb, onion and garlic over medium high heat until lamb is brown and onions are tender (10 min). Pour off excess fat.
  • Stir in soup, water, oregano, salt and pepper. Reduce heat to med low and simmer for 10 minutes.
  • While lamb mixture is cooking, toss pasta, butter and Pamesan in a large bowl.
  • Stir in lamb mixture and ricotta cheese.
  • Pour into prepared dish. Cover casserole and bake for 20-25 minutes. Uncover casserole and cook another 5 minutes.

Nutrition Facts : Calories 600.9, Fat 32.8, SaturatedFat 16.1, Cholesterol 98.4, Sodium 643.3, Carbohydrate 47.4, Fiber 2, Sugar 2.8, Protein 27.4

PASTITSIO IV



Pastitsio IV image

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

1 (16 ounce) package elbow macaroni
1 tablespoon extra virgin olive oil
1 clove garlic, minced
½ large onion, diced
1 pound lean ground beef
1 (14.5 ounce) can peeled and diced tomatoes
ground black pepper to taste
1 teaspoon dried oregano
6 ounces grated Parmesan cheese, divided
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 egg yolk

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

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PASTA AND LAMB CASSEROLE (PASTITSIO) - ANTIPASTI RECIPES
Add garlic and cook, stirring, 1 minute. Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes.
From fooddiez.com


PASTITSIO - RACHEL COOKS®
2015-09-30 Heat the oven to 375°F. Grease an 8×8-inch glass or ceramic baking dish with butter or cooking spray. Boil the pasta in a large pot of salted water according to the package directions. Drain in a colander. Meanwhile, heat the olive oil in a large skillet over medium heat.
From rachelcooks.com


PASTITSIO RECIPE | BON APPéTIT
2021-12-14 Add 2 bay leaves, 3 Tbsp. double-concentrated tomato paste, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ¾ tsp. ground cumin, ¾ tsp. ground cinnamon, and ¼ tsp. ground cloves to pot ...
From bonappetit.com


PASTITSIO - GREEK PASTA AND LAMB CASSEROLE - HEALTHYBEAT | RECIPE ...
Jul 21, 2016 - This Pastitsio is Greek pasta and ground meat casserole that is loaded with bechamel sauce and cheese on top. Use your choice of meat.
From pinterest.com


PASTITSIO RECIPE (GREEK PASTA BAKE) - THE HUNGRY BITES
2019-01-29 Pour the béchamel sauce over the pasta, level with a spatula and sprinkle the surface with the remaining grated cheese. Bake for 50-60 minutes or until the top is golden brown with dark spots all over the surface. Let it rest for 20 …
From thehungrybites.com


PASTITSIO RECIPE - BBC FOOD
Method. Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured.
From bbc.co.uk


PASTITSIO | LAMB & PASTA GREEK RECIPE | PETER SOMMER TRAVELS
Pour half of the Macaroni in and sprinkle about 50g of the cheese on top. Now take the meat-and-tomato mixture off the heat, taste and season again if necessary. Mix in the parsley and spread the entire scrumptious sauce over the pasta. Then, dollop the remaining pasta atop, creating a roughly flat surface.
From petersommer.com


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