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Pastitsio

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Pastitsio

Cuisine:Greek

Course:Dinner

30m prep 1h 0m cook 1h ready

8 to 12 servings This Greek casserole is a little time-consuming to prepare, but it can be done in stages. In fact, it tastes best when assembled ahead and refrigerated for a day before baking.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • Salt and black or white pepper
    • Grated or ground nutmeg
    Sub-recipe steps
    1. Melt in a medium saucepan over medium-low heat: 2 tablespoons butter
    2. Whisk in until well blended and smooth, about 1 ½ minutes: 2 tablespoons all-purpose flour
    3. Remove the pan from the heat and slowly whisk in: 1 cup milk
    4. Return the pan to the heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes. If you are using this sauce as is, season to taste with: Salt and black or white pepper; Grated or ground nutmeg
    5. Prepare White Sauce I, using 3 tablespoons butter, 3 tablespoons all-purpose flour, and 1 cup milk.
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 pound ground lamb or beef
  • 2 garlic cloves, minced
  • One 14½-ounce can diced tomatoes
  • ½ cup dry red wine
  • 1 tablespoon tomato paste
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ cup minced parsley
  • 1 pound elbow macaroni, penne, or other small pasta
  • 4 large eggs, beaten
  • ½ cup grated Parmesan (2 ounces)
  • ½ cup crumbled feta cheese
  • ½ cup grated Parmesan (2 ounces)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 3 cups White Sauce I
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 pound ground lamb or beef
  • 2 garlic cloves, minced
  • One 14½-ounce can diced tomatoes
  • ½ cup dry red wine
  • 1 tablespoon tomato paste
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ cup minced parsley
  • 1 pound elbow macaroni, penne, or other small pasta
  • 4 large eggs, beaten
  • ½ cup grated Parmesan (2 ounces)
  • ½ cup crumbled feta cheese
  • ½ cup grated Parmesan (2 ounces)

Let's Cook

  1. Step 1.

    Prepare: 3 cups White Sauce I

  2. Step 2.

    Heat in a medium saucepan over medium heat: 1 tablespoon olive oil

  3. Step 3.

    Add and cook, stirring, until beginning to soften, about 5 minutes: 1 large onion, chopped

  4. Step 4.

    Add: 1 pound ground lamb or beef; 2 garlic cloves, minced

  5. Step 5.

    Cook, stirring to break up the meat, until no longer pink. Stir in: One 14½-ounce can diced tomatoes; ½ cup dry red wine; 1 tablespoon tomato paste; 1½ teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon dried oregano; ½ teaspoon black pepper

  6. Step 6.

    Simmer, uncovered, for 15 minutes. Take off the heat and stir in: ¼ cup minced parsley

  7. Step 7.

    Meanwhile, cook in a large pot of boiling salted water until slightly undercooked: 1 pound elbow macaroni, penne, or other small pasta

  8. Step 8.

    Drain and combine the pasta and meat sauce. (The pasta mixture and the white sauce can be covered and refrigerated for up to 2 days before assembling.)

  9. Step 9.

    Preheat the oven to 375°F. Grease a 13 × 9-inch baking dish. Spoon the pasta mixture into the dish. Place the white sauce in a large bowl and mix in: 4 large eggs, beaten; ½ cup grated Parmesan (2 ounces); ½ cup crumbled feta cheese

  10. Step 10.

    Pour the white sauce over the pasta. Sprinkle with: ½ cup grated Parmesan (2 ounces)

  11. Step 11.

    Bake until set and golden, 35 to 40 minutes. Let stand for 10 minutes before cutting.

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