Pastitsio Greek Casserole
From dixiejet 16 years ago
Ingredients
- 1 1/2 lbs lg tubular pasta (such as ziti #2) shopping list
- 1 c olive oil shopping list
- 1-2 cloves of garlic, finely minced shopping list
- 1 1/4 c chopped onions shopping list
- 1 1/2 lbs ground beef shopping list
- 2 1/2 c peeled, chopped plum tomatoes shopping list
- 1 1/2 t ground cinnamon shopping list
- 6 whole cloves shopping list
- sea salt shopping list
- 20 or more ground peppercorns (to taste) shopping list
- 1 1/4 c grated kefalotyri cheese (or pecorino) shopping list
- 1/2 c breadcrumbs shopping list
- béchamel sauce w/cheese or basic béchamel shopping list
How to make it
- Sauté onions til translucent in 2 T olive oil in large heavy-bottomed frying pan.
- Add meat & continue to stir til lightly brown.
- Add tomatoes, spices, garlic, salt, & pepper & stir well to combine. Reduce heat & simmer til liquid has been absorbed, about 30-35 min. This is very important - the meat mixture should be as dry as possible without sticking to the bottom of the pan. Set meat mixture aside, uncovered, & allow to cool.
- Preheat oven to 350F. Lightly grease a baking or roasting pan approximately 11 X 14 X 3 in. high.
- While the meat is simmering, prepare pasta. Cook til slightly underdone, drain, toss w/couple T. olive oil to prevent sticking, & set aside.
- Make the béchamel sauce with cheese or 6 c. of basic béchamel.
- Spread the breadcrumbs evenly on bottom of an 11x15x3-in. baking pan.
- Use 1/2 the pasta for first layer & sprinkle with 1/2 c. of the grated cheese.
- Add meat sauce evenly over the pasta, & sprinkle w/1/2 cup of the grated cheese.
- Add remaining pasta on top. Carefully pour béchamel over the top & use a spatula to spread evenly.
- Bake at 350F for 30 min., then sprinkle remaining 1/4 c. grated cheese on top, & continue to bake for another 15-30 min. til sauce rises & turns golden brown.
- Remove pan from oven & allow to cool before serving (Pastitsio is served warm, not hot). Serves 6-8
- This dish can be prepared the day before, all the way to the béchamel sauce, refrigerated overnight,& cooked the next day after adding sauce.
The Rating
Reviewed by 6 people-
Uhmmmmmmm........ Yummy, I Rated it 5!
berry
in Myrtle Beach loved it
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I love this dish, how wonderful and I agree the cinnamon is crucial. How nice to hear that cinnamon is healthy too! Great Post!
notyourmomma
in South St. Petersburg loved it
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Oh this sounds good! I have been in such a "pasta mood" lately and I think this one will hit the spot!!! Thank you for sharing ;-)
lor
in Toronto loved it
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