Pastitsio
Yield12 servings
Pastitsio is a cherished Greek classic, brimming with layers
of pasta, savory meat sauce, and creamy cheese. Unlike ordinary casseroles, it
boasts thick tube-shaped pasta cloaked in spiced meat sauce and topped
generously with Parmesan béchamel. When sliced, this dish dazzles on the plate!
Ingredients
2-1/2 cups uncooked penne pasta
2 tablespoons of butter, melted
1 cup grated Parmesan cheese
1-1/2 pounds ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded Parmesan/Romano cheese, divided
BECHAMEL SAUCE:
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups of 2% milk
2 large eggs, beaten
Directions
Cook pasta according to package directions, drain. Toss with
butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
Preheat oven to 350°. In a large skillet, cook beef and
onion over medium heat 8-10 minutes or until beef is no longer pink, breaking
beef into crumbles; drain. Add garlic; cook for 2 minutes longer. Stir in
tomato sauce, salt, and cinnamon, heat through. Spoon over pasta. Sprinkle with
1/2 cup shredded Parmesan/Romano cheese.
In a large saucepan, melt butter. Stir in flour, salt, and
pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2
minutes or until thickened.
In a small bowl, whisk a small amount of hot mixture into
eggs; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir
for 2 minutes. Pour over the beef mixture. Sprinkle with remaining cheese.
Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes
longer or until golden brown.
Elizabeth Kilbride is a Writer and Editor with forty years
of experience in writing, including 12 years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts degree in Business
Management, a bachelor’s in mass communication and cyber-analysis, a master’s
in criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Greek Cuisine, Kilbride, Potpourri of Frugality, Homemade
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