Pastitsio (greek pasta bake). Pastitsio is a favorite traditional Greek dinner recipe. You certainly don't have to make it this way, just know that the pasta dish will be more "loose" and will. Since it's Pasta Week at The Kitchn, I thought I'd share one of my favorite carb-loaded recipes.
The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna dish to recreate this traditional delight just like my grandma used to make it! For the traditional pastitsio / Pasticcio recipe, layers of pasta, juicy minced beef and velvety béchamel sauce are baked together to create the. You can cook Pastitsio (greek pasta bake) using 16 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Pastitsio (greek pasta bake)
- It’s 500 grams of (gluten free) pasta e.g. fusilli.
- You need 1 of sea salt.
- You need 1 of extra virgin olive oil.
- Prepare 500 ml of (semi-skimmed) milk.
- Prepare 3 tsp of margarine.
- You need 6 tbsp of corn flour.
- You need 2 tsp of grated nutmeg.
- You need 500 grams of minced veal or extra lean beef.
- It’s 250 ml of tomato passata.
- Prepare 1 large of onion, finely squared.
- It’s 1 clove of garlic, finely grated.
- It’s 1 tsp of grated cinammon.
- It’s 2 tsp of allspice.
- You need 2 tsp of freshly ground black pepper.
- You need 1/2 cup of red dry wine or 1/4 cup cognac.
- You need 1 cup of grated goat's cheese (e.g. feta).
The Pastitsio (or Pastichio) is a famous Greek pasta bake with a spiced meat sauce and a silky béchamel. It's ideal for a delicious Sunday dinner You may also know it as Greek pasta bake, and you know that this is the food to serve whenever you want your loved ones to sit around the table and. Pastitsio (Greek: παστίτσιο, pastítsio), sometimes spelled pastichio, is a baked pasta dish with ground meat and béchamel sauce found in Greek, Egyptian, Turkish, Maltese and Cypriot cuisines. Pastitsio takes its name from the Italian pasticcio.
Pastitsio (greek pasta bake) step by step
- Boil the pasta in salted water and a tablespoon of extra virgin olive oil , until al dente. Then drain. You shouldn't need to rinse with cold water, because you added oil during boiling..
- Boil the milk in a pan and then reduce the heat. Add the margarine and cornflour ehile continuously stiring to avoid burning at the bottom of the pan. I used a hand mixer at a slow speed. When the sause is slightly thick , you add the nutmeg and set aside..
- In another pan, you saute the minced meat. When brown and all juices are reduced, you add the finely chopped onion and grated garlic until transparent and flavour the minced meat. Then you pour either the wine or cognac. If kids are sharing this dish, then you can skip the alcohol. Then in go the passata and spices. You reduce heat and simmer for 20 minutes or until you get a thick sauce with some juice left..
- In a baking tray, you place half of the pasta with some grated cheese and a scoop of the white sauce whle mixing everything evenly. Then you pour on top of the pasta mix, all the minced meat sauce with a scoop of the white sauce. Finally, you place the remaining pasta with some grated cheese ontop of the previous layers. At the end, you pour the remaining white sauce and grated cheese on top of the final pasta layer. You bake for 20- 30 minutes in a pre- heated oven (at 180oC) or until the top layer becomes golden (I know mine looks more brown 🙂 )..
We love Pastitsio in part because it's so delicious and shamelessly in part because the name is so much fun to say. Ten years ago I was researching pasta bake recipes for a friend who was about to give birth when I came across a list of pasta bakes from around the world. A simple authentic recipe for Pastitsio- a baked Greek pasta dish with a rich flavorful lamb (or beef) bolognese infused with Greek spices and flavors. A friend introduced Pastitsio to me a couple of years ago and I was instantly smitten. Deep, rich and hearty, this baked pasta dish has roots in.