Great Pastitsio
From crabhappychick 15 years ago
- 45 minutes to make
- Serves 12
This is my favorite pastitsio ever - the gold standard I measure all others against. I've still never had a better one.
Ingredients
- 6 tablespoons butter shopping list
- 1/4 cup flour (or cornstarch to make this gf) shopping list
- 3 cups half and half shopping list
- 1 cup chicken broth shopping list
- 1 wedge parmesan cheese, freshly grated shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 cup onion, chopped shopping list
- 1/2 teaspoon allspice shopping list
- 2 tablespoons butter shopping list
- 2 pounds ground chuck shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon pepper shopping list
- 1 can tomato paste (little one) shopping list
- 2 cups white wine shopping list
- 1 pound elbow macaroni (or gluten-free macaroni to make this gf) shopping list
- 3 eggs shopping list
- 3/4 cup parmesan cheese shopping list
- 2 tablespoons butter shopping list
How to make it
- Cream sauce: Melt butter and stir in flour (or cornstarch). Cook for 1 minute. Lower heat. Gradually stir in half and half and broth. Cook, stirring constantly until thickened. Stir in parmesan, salt and pepper until cheese is melted. Keep warm.
- Meat layer: Saute onion in butter until tender. Add meat, cooking until brown. Drain well. Return meat to skillet, add cinnamon, nutmet, salt and pepper, tomato paste and white wine and cook for 15 minutes.
- Pasta layer: Cook pasta according to directions and drain. Beat eggs, 1/2 of the 3/4 cup of parmesan and butter in small bowl. Blend into cooked pasta, stirring well.
- Assembly: Spoon half of the pasta into a deep, buttered 9 x 13 pan. Pour 1 cup cream sauce over an evenly over pasta. Spoon all the meat on top evenly. Add another cup of cream sauce and top with remaining pasta, remaining cream sauce and top with the remaining parmesan cheese. Bake, uncovered, at 350 for 35 minutes or until browned and bubbly. Cool 15 minutes and cut into serving pieces.
The Rating
Reviewed by 5 people-
This is a very good pastisio recipe, but to make it even more authentic you might want to use the pastitsio noodles made by MISKO. They are 12 inch long hollow tubes that are strictly for making this wonderful dish!
greekgirrrl
in Long Island loved it
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This is one of my favorite Greek dishes. I like this recipe a lot. Can't wait to try it.. Thanks Crabby..... jim
jimrug1
in Peoria loved it
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Yummy! Delish!
elgab89
in Toronto loved it
Reviews & Comments 5
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