Mediterranean Penne Pastitsio Recipes

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.

Steps:

• Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbes de provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer until thick, about 45 minutes.
• To make the bechamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a medium saute pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Remove from the heat.
• In a small bowl, whisk together the egg yolks. Whisking constantly, slowly pour a quarter of the milk mixture into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the cheese. Fold in the yogurt. Season with salt and pepper.
• Preheat the oven to 375 degrees F.
• Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and combine with the lamb sauce. Adjust the salt and pepper to taste.
• Transfer to a large baking dish and top with the bechamel sauce and the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley.

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.,

Steps:

• 1. Cook the pasta in salted boiling water until al dente. Drain and return to pan.
• 2. In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add the parmesan cheese and toss well. Leave until cool, then add eggs and toss again. Set aside.
• 3. For the sauce, drizzle extra virgin olive oil in a large pot over medium heat. Add the onion and minced garlic, saute for 5 minutes.
• 4. Add the ground meat and saute over medium heat for at least 10 minuted and until meat is no longer pink.
• 5. Drain most of excess liquid but not all, add the wine, and cook for 2 more minutes.
• 6. Add the oregano and thyme, mix and cook for about 5 minutes.
• 7. Add tomatoes, salt and seasoned pepper blend. Simmer for 40-45 minutes stirring occasionally. Set sauce aside.
• 8. Preheat oven to 350'F.
• 9. For the Bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.
• 10. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
• 11. 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.
• 12. 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.
• 13. Butter a 9x13 Baking dish, you can lay the pasta down, add the tomato meat sauce, then the Bechamel sauce and add the remaining 3/4 cups of freshly grated Parmesan cheese or....
• 14. You also again butter a 9x13 baking dish. Mix the pasta with the tomato meat sauce, place into baking dish and top with Bechamel Sauce and top with the remaining 3/4 cups of freshly grated Parmesan cheese.
• 15. Bake for about 45 minutes to 1 hours until top is lightly browned and dish is bubbling. Set aside and cool for 10 minutes. Serve dish while hot.
• 16. *Note: You can freeze this dish and then cook when your ready to make for dinner. You have to cook longer but have topping lightly browned and mixture bubbling. About 1 1/2 hours or so depending on your oven.
• 17. *Serve with fresh warm bread and a fresh green salad with balsamic vinaigrette dressing.