GREEK PASTITSIO
This pastitsio is guaranteed to remind me of holidays to Greece, it tastes so devine. Leftovers freeze well and should be defrosted before re-heating. I serve it with bread and a green salad. I use skimmed milk for the sauce, but any kind can be used.
Provided by angellore
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 180c/350f/Gas mark 4.
- Cook the macaroni as pack instructions until tender. Drain.
- Meanwhile, fry the minced beef and onions until brown. Stir in the tomatoes, tomato puree, herbs and seasonings. Bring to the boil, cover and simmer for 15 minutes.
- To prepare the topping, melt the butter in a pan, add the flour and cook for 1 minute, stirring. Blend in the milk and bring to the boil, still stirring. As soon as it thickens remove from the heat. Be careful not to burn it. Stir in 100g of the cheese, the yoghurt and the beaten egg.
- Combine the macaroni and minced beef mixture and put into an ovenproof dish. Pour over the topping and sprinkle with the remaining cheese. Bake for 35-40 minutes until golden. Stand for 5-10 minutes before serving to allow the topping to firm up.
Nutrition Facts : Calories 811.3, Fat 42.4, SaturatedFat 23.2, Cholesterol 207.1, Sodium 949.4, Carbohydrate 57.2, Fiber 3.9, Sugar 6.4, Protein 49
NIKKI'S PERFECT PASTITSIO
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.-Nikki Tsangaris, Westfield, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,
Nutrition Facts : Calories 332 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 718mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
GREEK PASTITSIO
Pastitsio is one of my favorite dishes, perhaps because I am half Greek! I sometimes prepare it in disposable foil pans to give away as a food gift. Cinnamon and nutmeg are traditionally used in authentic Greek pastitsio, but can be omitted if desired.
Provided by truebrit
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook macaroni; drain, and return to pan.
- Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
- In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
- Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
- In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
- Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
- Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
- Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
- Blend in the 1/3 cup Parmesan cheese.
- Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
- Spoon the meat mixture evenly on top, then the remaining pasta.
- Pour cream sauce over top, to cover completely.
- Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
- Let stand for 10 minutes.
Nutrition Facts : Calories 587.5, Fat 33.7, SaturatedFat 17.7, Cholesterol 172.1, Sodium 1095.1, Carbohydrate 40.6, Fiber 2.3, Sugar 3.4, Protein 29.8
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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PASTITSIO RECIPE - GREEK LASAGNA | THE MEDITERRANEAN DISH
From themediterraneandish.com
Reviews 36Category Entree or Side DishAuthor Tom OrlandoCalories 230 per serving
- Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
- Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
- While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
PASTITSIO (GREEK BEEF PASTA BAKE) | RECIPETIN EATS
From recipetineats.com
5/5 (68)Category MainCuisine GreekCalories 597 per serving
- 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.
GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)
From mygreekdish.com
Category MainCalories 724 per serving
- 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.
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