YIAYIA'S PASTITSIO RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a large dutch oven, cooking pasta according to package instructions. Once pasta is cooked and drained. Add back to dutch oven and coat with a splash of olive oil to keep noodles from sticking. Cover and set aside.
- This is the correct amount of salt needed to make delicious tasting pasta!
- In a cast iron skillet, heat olive oil and add in ground beef and onions. Saute until ground beef is browned and onions are translucent.
- Stir in salt, pepper, and cinnamon.
- Stir in tomato. Bring to a boil and reduce heat to low. Simmer for 10 minutes. Turn off fire and move pan aside.
- In a dutch oven, melt butter over medium heat.
- Make a roux (Flour and butter mixture to thicken bechamel sauce). Stir in flour and continue to stir until its coated in butter. Allow to cook for 3-4 minutes, stirring gently.
- Then, In a large microwave bowl, warm 4 cups of milk in microwave for about one minute. Add in two eggs and whisk well.
- Turn heat to medium high and whisk milk mixture into flour/butter. Add salt, pepper and nutmeg.
- Whisk constantly to smooth out any lumps and prevent the mixture from sticking.
- Keep your full attention on this step, as the mixture needs to constantly be whisked. It takes about 5 minutes or so for it to thicken. Once it thickens and reaches a pancake batter consistently turn off flame and remove from stove.
- NOTE: You will need either TWO 9 x 12 dishes or one DEEP 10 x 13 dish to properly fit the mixture and prevent the bechamel from overspilling.
- Next, spread about 1/2 cup meat sauce on bottom of pan -- just enough to cover the bottom.
- Layer half of the noodles and top with the meat sauce and 1/2 cup parmesan cheese.
- Layer the remaining noodles.
- Pour the bechamel sauce on top of the noodles evenly to cover.
- Lastly, sprinkle 1 cup of parmesan evenly on top of the bechamel sauce.
- Bake covered for 20 minutes, uncover and bake an additional 30-45 minutes, or until the top of the bechamel is golden brown.
KITTENCAL'S GREEK PASTITSIO
To save some time the meat sauce may be made up to a day ahead if desired, try to use extra-lean ground beef for this it will make a difference in flavor, small penne pasta may be replaced for the ziti, but I do recommend using the ziti, adjust the chili flakes to suit heat level, or you may omit if desired --- also see my recipe#66596
Provided by Kittencalrecipezazz
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot.
- To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly.
- Add in eggs and mix well; set aside.
- For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes.
- Add in garlic and cook for 2 minutes.
- Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned.
- Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally.
- Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes.
- Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute.
- Cool for about 10 minutes before whisking in the egg.
- Season with salt and black pepper.
- Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture.
- Preheat oven to 350 degrees F.
- TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish.
- Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture.
- Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover.
- Top with about 1 cup grated Parmesan cheese (can use more or less).
- Bake for about 50-60 minutes or until golden brown.
- Allow to rest for about 20 minutes before slicing.
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