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.
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.
MEATLESS PASTITSIO
This is great served with Baked Chicken Kapama or any Greek lamb entree.Pasta and three cheeses combine in a phyllo-topprd casserole.From a February 1984 issue of Bin Appetit that featured A Feast of Heritage Dishes-Greek Dinner for 12.
Provided by Leslie in Texas
Categories Cheese
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Brush 9x13-inch baking dish with some of melted butter.
- Cook macaroni in large pot of boiling salted water until tender;drain well.
- Mix with half of remaining melted butter in a large bowl.
- Toss with cheeses.
- Blend in eggs,milk and pepper.
- Spoon into prepared dish.
- (Can be prepared 1 day ahead to this point, covered and refrigerated.If refrigerated, bring to room temperature before continuing.).
- Cover dish with phyllo, brushing each sheet with some of remaining butter.
- Score top 3 sheets with tip of sharp knife.
- Bake 15 minutes.
- Reduce oven to 300 degrees and bake 35 minutes.
- Let stand 15 minutes.
- Cut into squares and serve.
Nutrition Facts : Calories 572.4, Fat 40.5, SaturatedFat 24.5, Cholesterol 198.5, Sodium 613.7, Carbohydrate 37.9, Fiber 1.5, Sugar 1.7, Protein 14.7
PASTITSIO WITHOUT THE PASTA
I'm trying to follow a reduced-carb diet, and I concocted this from a pastitsio recipe I have. I was doing it from memory, so I'm not sure how close it is to the original recipe, but I was pleased with the outcome.
Provided by bunkie68
Categories Meat
Time 50m
Yield 1 casserole
Number Of Ingredients 11
Steps:
- In large saucepan, brown ground beef.
- When beef is almost done, add onions and garlic and continue cooking until beef is cooked through and onions are soft.
- Add seasonings and Parmesan cheese and mix well; set aside.
- To make the sauce, melt the butter in a saucepan over medium heat.
- Add the flour and stir to create a paste, cooking until the paste is thick and bubbly but not brown.
- Add milk and stir constantly until the sauce begins to thicken (can add more milk if consistency is too thick).
- Add seasonings to sauce and mix well.
- Pour sauce into meat mixture and add feta cheese; stir until thoroughly combined.
- Pour mixture into a greased 8" x 8" casserole dish, top with additional Parmesan cheese, and bake for 20 minutes in a preheated 350-degree oven.
Nutrition Facts : Calories 3428.6, Fat 242.7, SaturatedFat 123.5, Cholesterol 1004.2, Sodium 4453.5, Carbohydrate 59.6, Fiber 2.1, Sugar 15.1, Protein 241.3
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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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