This is a big Greek pasta bake which is definitely a dish that will impress and fill up any guests you may have. It’s rich and creamy and meaty and carb-y all at the same time. While it takes a bit of effort to get everything together, since the meat sauce can be made ahead of time, with a little multi-tasking that could be a dish that gets into regular rotation. Classically this uses bucatini as the pasta but you can replace with ziti, penne, or rigatoni if you can’t find that in your local supermarket.
Pastitsio
AuthorMabDifficultyIntermediateMake the meat sauce: In a large dutch oven or other heavy bottom pot, pour a good amount of olive oil and once heated, add the meat and saute over medium high heat until it is browned thoroughly on all side and broken into small pieces.
Turn the heat to low and add the vegetables and spices, and cook for 8-10 minutes until the onions are completely softened.
Turn the heat to high, add the wine, tomato paste, and crushed tomatoes and when it starts to boil, reduce heat to low and simmer for at least 30 minutes, up to an hour allowing all of the liquid to evaporate.
*Do not forget to remove the bay leaves
Make the béchamel: In a large pot melt the butter on low heat, then to it add the flour and mix together constantly until a paste-like ball has formed. Whisking contumaciously, add milk and stock gradually to prevent it from forming any lumps. After all the liquid is added, continue stirring until it thickens then add the spices and turn the heat off.
Allow the béchamel to cool for 5-10 minutes then add in the eggs and cheese and stir thoroughly to combine.
Make the pasta according to package directions then before it cool, mix with the extra cheese to help the pasta stick together when baking.
Preheat oven to 190°C and get a 13"x9" glass or metal baking dish with high side to get ready for assembly.
To assemble: Place 2/3 of the pasta in the bottom of the baking dish, on top of the pasta gently spoon all of the meat sauce over it into a thick layer and smooth that layer down with the back of a spoon. Place the rest of the pasta in a single layer and then pour the entirety of the béchamel over the pasta.
*You can put more cheese on top if you want
Bake for 45-60 minutes checking on it after 40 minutes to make sure the top isn't browning too quickly (you can put foil over the top if it is).
Make sure to cool for at least 30 minutes before serving or it will fall apart!
Adapted from The Hungry Bites
Ingredients
Directions
Make the meat sauce: In a large dutch oven or other heavy bottom pot, pour a good amount of olive oil and once heated, add the meat and saute over medium high heat until it is browned thoroughly on all side and broken into small pieces.
Turn the heat to low and add the vegetables and spices, and cook for 8-10 minutes until the onions are completely softened.
Turn the heat to high, add the wine, tomato paste, and crushed tomatoes and when it starts to boil, reduce heat to low and simmer for at least 30 minutes, up to an hour allowing all of the liquid to evaporate.
*Do not forget to remove the bay leaves
Make the béchamel: In a large pot melt the butter on low heat, then to it add the flour and mix together constantly until a paste-like ball has formed. Whisking contumaciously, add milk and stock gradually to prevent it from forming any lumps. After all the liquid is added, continue stirring until it thickens then add the spices and turn the heat off.
Allow the béchamel to cool for 5-10 minutes then add in the eggs and cheese and stir thoroughly to combine.
Make the pasta according to package directions then before it cool, mix with the extra cheese to help the pasta stick together when baking.
Preheat oven to 190°C and get a 13"x9" glass or metal baking dish with high side to get ready for assembly.
To assemble: Place 2/3 of the pasta in the bottom of the baking dish, on top of the pasta gently spoon all of the meat sauce over it into a thick layer and smooth that layer down with the back of a spoon. Place the rest of the pasta in a single layer and then pour the entirety of the béchamel over the pasta.
*You can put more cheese on top if you want
Bake for 45-60 minutes checking on it after 40 minutes to make sure the top isn't browning too quickly (you can put foil over the top if it is).
Make sure to cool for at least 30 minutes before serving or it will fall apart!