Pasticcio Baked Pasta Greece Recipes

PASTITSIO (GREEK PASTA BAKE)

Steps:

• Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
• Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
• Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
• Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
• Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
• While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
• Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
• Remove from stove. Stir in nutmeg, cheese and salt.
• Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
• When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
• Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
• Preheat oven to 180°C/350°F (all oven types).
• Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
• Top with Meat Sauce, then smooth the surface.
• Pour over Béchamel Sauce, then sprinkle over the cheese.
• Bake 30 min or until crust turns golden.
• Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)

Steps:

• 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.

PASTITSIO RECIPE (GREEK PASTA BAKE)

Steps:

• Make the meat sauce: Heat a deep pan over high heat and add the oil and the minced beef. Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps. Cook until all the juices have evaporated, reduce heat to medium/high and add the onion the carrot, the bay leaves, the cinnamon stick, the allspice and the cloves. Stir for 5 minutes and add the wine. Wait for 1 minute for the alcohol to evaporate and add the tomato paste, the pureed tomatoes, the sugar, the salt and the pepper. When it starts to boil again, reduce heat to low and simmer until almost all of the liquids have evaporated (about 30 minutes). Remove and discard the bay leaves and the cinnamon stick.
• In the meantime, make the pasta: Cook the pasta in a pot with salted water, until al dente, according to the packaging directions.
• Drain the pasta well, mix in the grated cheese and transfer about two-thirds of the pasta to the casserole dish. Level with a spoon and cover with the meat sauce. Level the meat sauce with the back of a spoon and spread the rest of the pasta uniformly over the meat.
• Preheat your oven to 374°F (190°C)
• Make the béchamel sauce: Cook the flour with the oil in a large pot stirring continuously with a whisk until it starts to smell nutty. Remove from the heat and add the cinnamon, the nutmeg, and the salt. Whisk to combine and add the warm milk gradually, whisking constantly to prevent it from forming any lumps. At first it will thicken, but as you continue to add the milk it will loosen up. When all the milk is added, return to the stove and cook over medium heat, whisking constantly, until it thickens. When it starts to bubble, remove from the heat and let it sit on your counter for 5 minutes to cool a little. Add 1 cup of the grated cheese and the eggs and whisk quickly to combine.
• 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 20-30 minutes before slicing for easier serving. Eat!

PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)

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.

PASTICCIO

Steps:

• For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher's twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes.
• For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside.
• For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the béchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving.
• Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes.

PASTICCIO -- BAKED PASTA (GREECE)

Steps:

• In a saucepan melt 4 tablespoons butter & whisk in the flour.
• When flour is completely incorporated, gradually pour in the milk, whisking constantly. Keep whisking until milk comes to a boil, then simmer for 2-3 minutes & remove it from the heat.
• Stir in nutmeg, salt & pepper to taste, & add 1/3 of the cheese.
• Let this sauce cool until just warm, then stir in the beaten egg yolks & set aside.
• Bring a large pot of water to a boil, then add salt & pasta & cook for 2 MINUTES LESS than the package instructions indicate, so that the pasta is very al dente, as it will continue cooking in the oven.
• Preheat oven to 375 degrees F & butter the inside of a 13"x9" baking dish.
• When pasta is done, drain it & toss with the remaining 2 tablespoons of butter, then spread half of the pasta in the bottom of the baking dish. Pour half of the sauce over it & sprinkle half of the remaining cheese over that. Repeat layering with the remaining pasta, then the rest of the sauce & finally the cheese.
• Place the baking dish on the oven's middle rack & bake 20-30 minutes or until golden.
• Great when served warm or at room temperature with a fresh green salad.