Pastitsio Greek Baked Pasta With Cinnamon And Tomatoes Recipes

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.

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 (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!

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.

PASTITSIO

Steps:

• Toss pasta with 3 tablespoons butter and 1/2 cup parmesan cheese; set aside.
• In a large skillet over medium-high heat, cook the ground round, onion, and garlic; stirring to crumble meat; cook until meat is no longer pink; drain.
• Stir in tomato sauce, 1 1/4 teaspoons salt, cinnamon, and pepper.
• In a heavy saucepan, melt 1/2 cup butter over low heat.
• Whisk in flour.
• Cook and whisk constantly for 1 minute.
• Whisk in milk; cook and whisk constantly over medium heat until thickened and bubbly.
• Stir in remaining 1/4 teaspoon salt; remove from heat.
• In a separate bowl, whisk eggs until thick and pale.
• Whisk about 1/4 milk mixture into eggs; add to remaining milk mixture, whisking constantly.
• To assemble: spoon pasta mixture into a greased 13x9 inch baking dish.
• Spoon beef mixture over pasta.
• Sprinkle with remaining parmesan cheese.
• Top with cream sauce.
• Bake in a 350 degree oven for 1 hour or until golden.

PASTITSIO - GREEK BAKED ZITI/LASAGNA

Steps:

• Add the olive oil to a large sauté pan over medium-high heat. Once hot, add the ground beer and lamb and cook for 5-6 minutes, or just until you do not see any more pink.
• Add the onion and garlic and continue to cook until the onions are soft and the garlic is very fragrant, about 4-5 minutes. Salt and pepper generously.
• Pour the white wine into the sauté pan and stir. Allow the wine to reduce by at least half before adding the tomato puree, oregano, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and allspice.
• Bring the sauce to a simmer and allow to simmer for 20-30 minutes or until the sauce is quick thick. Set aside.
• While the tomato sauce is simmering, bring your water for the pasta in a stock pot to a boil. Cook the pasta as per the directions on the packaging except cut back the time by 1-2 minutes so that you don't end up with super mushy noodles in the end.
• While the pasta is cooking begin preparing the béchamel sauce by melting the butter in a large sauté pan. Once melted, slowly add the flour, whisking continuously to fully incorporate the fat and flour to make a roux. Continuing whisking for 2-3 minutes to cook out the raw flour taste.
• Slowly add the milk to the roux, again whisking continuously.
• Add the 1/2 teaspoon of nutmeg and allspice to the béchamel and let cook for 5 minutes. Remove from the heat.
• Place the egg yolks in a small bowl, and, while mixing them continuously, slowly add a tablespoon of the béchamel to the yolks at a time. Do this 4 or 5 times to temper the eggs. Then add the egg mixture to the béchamel and whisk to combine fully. Set aside. Note: DO NOT dump the yolks directly into the hot béchamel sauce without tempering them first or else you will end up with scrambled eggs.
• Preheat your oven to 375 degrees F.
• Once the pasta is cooked, strain it. Place 1/2 cup of butter in the empty stock pot and, once melted, add the ziti along with the egg whites. Toss to combine but be careful not to break the noodles.
• To assemble the pastitsio, in a 13 by 9 pyrex baking dish, apply a layer of cooking spray so that the food does not adhere to the dish. Then, spread the ziti across the bottom of the dish, being sure to evenly distribute the noodles. Then, place the tomato sauce on the ziti. Top the tomato sauce with the béchamel, making sure that the entire dish is covered. Sprinkle the freshly grated parmesan cheese on top and place in the over, uncovered, for 45 minutes or until the cheese and béchamel sauce start to brown slightly. Allow to rest for 5-10 minutes.
• Serve by cutting square or rectangular pieces (just as if you were serving lasagna).