pastitsio

Recipe video above. Greece&#039;s answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they&#039;re all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!

Pastitsio (Greek Pasta Bake)

olive oil

garlic (, finely minced)

red onions (, finely chopped (sub yellow or brown onions))

beef

red wine (, dry (Note 1))

/ 28 oz canned crushed tomato

beef bouillon cubes (, crumbled (stock cubes))

tomato paste

tsp white sugar

bay leaf

cinnamon powder

cinnamon

cloves

salt

tsp black pepper

/ 7 tbsp butter (, unsalted)

flour (, plain/all purpose)

milk

tsp nutmeg (, preferably freshly grated)

tsp salt

/ 3 oz Kefalotyri Greek cheese (sub Parmesan

egg ((egg

/ 4 oz feta (, crumbled)

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.

Add wine and and cook until the wine has mostly evaporated - about 3 minutes.

Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it&#039;s simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).

Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).

Meat Sauce:

Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.

While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it&#039;s lump-free. If not, just whisk vigorously.

Cook, stirring so the base doesn&#039;t catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.

Remove from stove. Stir in nutmeg, cheese and salt.

Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.

Greek Béchamel (Note 5):

When you&#039;re ready to assemble, cook the pasta per packet instructions, minus 1 minute.

Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.

Pasta (Note 6):

Preheat oven to 180°C/350°F (all oven types).

Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75&quot;), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.

Top with Meat Sauce, then smooth the surface.

Pour over Béchamel Sauce, then sprinkle over the cheese.

Bake 30 min or until crust turns golden.

Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

Assemble and bake:

BEST Greek pastitsio recipe. Delectable and flavor-packed baked pasta with Greek-spiced meat sauce and a "lightened up" golden bechamel topping. A must-try!

Greek Pastitsio Recipe 

Penne pasta

Salt

Private Reserve Greek extra virgin olive oil

tbsp grated Parmesan

tbsp Private Reserve Greek extra virgin olive oil

yellow onion, chopped

lb beef

garlic cloves,

red wine

oz canned crushed tomatoes

bay leaves

allspice

tsp cinnamon

nutmeg

sugar

all-purpose flour

tsp salt, more if you like

2% milk, warmed

eggs

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.

In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs in a small bowl. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).

Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth with a wooden spoon to fully cover the pasta. Now top the meat sauce with the bechamel topping. Again, smooth with your wooden spoon to cover the meat sauce evenly.

Bake the pastitsio in 350 degrees F heated-oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.

I made this for dinner last night and it was very appreciated by the whole family. I served it with a Greek Salad. Will for sure make it again.

I love this yummy pasta dish! It's got great flavor to make it different (and something new!) from Italian-style pasta dishes!

The best comfort food! My whole family loved it.

Oh my this was freaking delicious! At first I wasn't too sure of the spice mix (allspice, cinnamon and nutmeg) but after my first bite I knew this one is going to be a regular in this house. Thanks Suzy for sharing!

https://content.jwplatform.com/videos/odXu3V1s.mp4

How to make Greek Pastitsio. Comforting Greek pasta casserole with perfectly spiced meat sauce and a lighter bechamel topping

Greek Pastitsio Video 

The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.

Greek Pastitsio recipe (Greek Lasagna with Béchamel)

450 grams/ 15 ounces. bucatini pasta, penne or ziti

110 grams/ 4 ounces. feta cheese

900 grams/ 30 ounces. lean ground beef

sized red onions (finely chopped)

garlic

400 grams/ 14 ounces. canned chopped tomatoes

tsp sugar

milliliters/ 5 fl.oz. red wine

clove

sea salt and black pepper (to taste)

plain flour

butter

grams/ 1.7 ounces. Kefalotyri

grams/ 1.7 ounces. Kefalotyri or Parmigiano-Reggiano to sprinkle

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&#8217;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.

Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622806060/citctgvtzm8ymrwuqbni.mp4

My very best Greek Pastitsio recipe video (Pastichio)! Discover how to make this authentic Greek Lasagna dish to perfection with my latest video recipe.

This is truly a unique dinner recipe that is very different than traditional lasagna!

Pastitsio (Greek Lasagna)

unsalted butter

whole milk, (warmed until hot)

onions, (chopped)

90% beef

salt and pepper, (to taste)

water

ziti pasta

eggs, (beaten)

Melt the butter in a medium saucepan.  Whisk in the flour and then gradually whisk in the hot milk.  Cook, whisking constantly, until the sauce is smooth and thickened.  Stir in the salt, remove from heat and let cool.  When the sauce is lukewarm, whisk in the eggs.  Set aside.

PREPARE THE BECHAMEL SAUCE:

Melt 4 tablespoons butter in a large skillet.  Add the onions and saute until softened and golden.  Crumble the beef into the skillet and cook with the onions until the beef is browned.  Stir in the cinnamon, salt and pepper.  Stir in the water and tomato paste, and simmer for 5 minutes.  Set aside.

PREPARE THE MEAT LAYER:

Cook ziti according to directions on the package.  Drain and rinse with cool water.  When pasta has cooled down, stir in the beaten eggs and 1½ teaspoons salt.

PREPARE THE PASTA LAYER:

Preheat your oven to 350 degrees F.  Spray a deep 9x13-inch casserole dish with nonstick spray.  You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).

Scoop half of the pasta into the bottom of your prepared dish.  Sprinkle generously with cheese.  Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese.  Scoop the remaining pasta on top of the meat and sprinkle with more cheese!  Top with the cream sauce and sprinkle with the remaining cheese.

Bake 45 minutes, or until the sauce is bubbly and golden on top.  Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).

ASSEMBLE THE DISH:

https://embed.mediavine.com/videos/wcqmysytqwrvvcqtpccv

This recipe for Pastitsio (Greek Lasagna) is a traditional Greek recipe passed along from a Greek family.

Traditional pastitsio is a Greek bake of lamb or beef mince in a tomato-based sauce, layered with macaroni and bechamel. We’ve taken a few liberties with tradition, but not taste, to create this speedy version.

Quick pastitsio

tbsp olive oil,

onion

lamb mince

tsp allspice

(1/3 cup) tomato paste

can crushed tomatoes

fettuccine

grated parmesan

feta

fresh ricotta

Also known as Greek Lasagna, this Pastitsio is everything comfort food should be. The perfect dish for a large crowd that will please even the pickiest of eaters. Layers of pasta, a delicious and aromatic meat sauce, topped with a special bechamel sauce, is what this Greek Lasagna is all about.

garlic (minced)

oregano

salt and pepper (to taste)

tomatoes

butter (unsalted (8 tablespoons))

milk (2%)

Kefalotyri Greek cheese (or Parmesan, grated)

egg egg

Pastitsio pasta (or bucatini)

Kefalotyri Greek cheese

Brown the meat:

Brown the meat: Add the olive oil to a large skillet and heat over medium-high heat. Add the beef and cook for 10 to 15 minutes, breaking it up as you cook, until the meat is well browned.

Cook onion and garlic:

Cook onion and garlic: Add the onion, stir and cook for 3 to 4 minutes until the onion is soft and translucent. Stir in the garlic.

Deglaze and add remaining ingredients:

Deglaze and add remaining ingredients: Deglaze the pan with the red wine, then add the bay leaves, oregano, cloves, cinnamon, allspice, salt, pepper, tomato paste, crushed tomatoes, water and sugar. Stir everything together well and bring to a boil. Reduce the heat to low and simmer, covered for about 45 minutes or until the sauce has thickened, stirring occasionally. Remove the bay leaves and cinnamon stick and discard.

Meat Sauce

Cook the pasta:

Cook the pasta: Before starting the Béchamel sauce, cook the pasta as per package instructions until al dente. Drain and let cool.

Make the bechamel:

Make the bechamel: In a large saucepan melt the butter over medium heat. Add the flour and whisk in the flour. Keep whisking for about 2 to 3 minutes. Add the milk, nutmeg, salt and pepper, then whisk everything together. Cook for another 5 minutes and whisk as necessary. Remove from heat and stir in the ¾ cup of Kefalotyri cheese.

Combine with the egg mixture

Combine with the egg mixture: In a medium size bowl whisk together the 2 eggs with the 2 egg yolks. Add a ladle of Béchamel sauce into the eggs and whisk briskly to avoid curdling the eggs. Add another ladle of sauce and whisk. Gradually add the egg mixture into the Béchamel sauce while stirring briskly.

Bechamel Sauce

Preheat oven:

Preheat oven: Preheat the oven to 350°F.

Grease the pan:

Grease the pan: Grease a 9x13-inch pan that&#39;s 3 inches deep with some olive oil. It&#39;s very important that the dish is 3 inches deep, otherwise not everything will fit.

Prepare the pasta:

Prepare the pasta: Toss the cooked pasta with ½ cup of the meat sauce. Whisk the 2 egg white and toss it together along with ½ cup of Kefalotyri cheese. Transfer the pasta mixture to the prepared pan. You can arrange the pasta so that&#39;s they all go in the same direction.

Top with remaining meat sauce:

Top with remaining meat sauce: Top the pasta with the rest of the meat sauce and smooth out the surface.

Finish with bechamel and cheese:

Finish with bechamel and cheese: Pour the Béchamel sauce over the meat sauce and smooth it out. Top with remaining Kefalotyri cheese.

Bake:

Bake: Transfer the pan to the oven and bake for 45 to 50 minutes until the top is golden brown and set.

Let rest and serve:

Let rest and serve: Let the pastitsio rest for at least 30 minutes before cutting into slices and serving.

Assembly

https://content.jwplatform.com/videos/XvKDxBwI.mp4

Pastitsio

Στις μέρες μας όλο και περισσότεροι όλο και περισσότερο αποφεύγουμε το κρέας. Τα μανιτάρια είναι ένας ιδανικός τρόπος να αντικαταστήσεις το κρέας τόσο στη γεύση όσο και στη θρεπτική αξία. Και κάνουν ένα πεντανόστιμο παστίτσιο.

Παστίτσιο με Μανιτάρια

¾ του πακέτου χοντρό μακαρόνι

750 γρ. μανιτάρια πορτομπέλο χοντροκομμένα

200 γρ. λευκά μανιτάρια χοντροκομμένα

4-5 άγρια αποξηραμένα μανιτάρια ψιλοκομμένα

σφηνάκι κονιάκ ή σαμιώτικο κρασί

500 ml κρέμα γάλακτος

κλωναράκι δεντρολίβανο

θυμάρι

½ φλιτζ. ελαιόλαδο

κ.σ. βούτυρο αγελάδος

½ ματσάκι μαϊντανό ψιλοκομμένο

μεγάλο κρεμμύδι ψιλοκομμένο

σκελίδες σκόρδο ψιλοκομμένο

αυγά

150 γρ. παρμεζάνα ή οποιοδήποτε πικάντικο κίτρινο τυρί τριμμένο

επιπλέον τυρί τριμμένο για την κρούστα

αλάτι, πιπέρι

Σε 1 φλιτζ. χλιαρό νερό μουλιάζουμε για 15' τα αποξηραμένα μανιτάρια και τα ψιλοκόβουμε. Κρατάμε το ζουμί τους.

Σε άφθονο αλατισμένο νερό βράζουμε τα μακαρόνια πολύ προσεκτικά: μόλις αρχίσουν να μαλακώνουν  τα στραγγίζουμε  για να μη μας λασπώσουν στον φούρνο. Τα ανακατεύουμε με τη 1 κ.σ. βούτυρο και λίγο από το τριμμένο τυρί.

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