Pasta Casserole (Pastitsio)
This recipe for pastitsio has been improved on over the generations. The reason why this is cooked on the stove top & only browned in the oven is that in Greek villages there was a shared village oven. So dishes like these were popular as they could be browned after the bread had been baked.
Source and licence
"Pasta Casserole (Pastitsio)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pasta_Casserole_(Pastitsio), revision 4534929), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pasta_Casserole_(Pastitsio)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4534929
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 750 g minced meat
- 400–450 g canned chopped tomatoes
- ⅓ cup tomato paste
- ½ cup water
- ¼ cup dry white wine
- 1 tablespoon beef stock powder
- ½ teaspoon cinnamon powder
- 1 egg, beaten lightly
- 100 g butter
- ½ cup plain flour
- 3½ cups milk
- 1 cup grated fresh Parmesan cheese
- 2 egg yolks
- 250 g macaroni pasta (or Greek pastitsio noodles)
- 2 eggs, beaten lightly
- ¾ cup grated fresh Parmesan or Feta cheese
- 2 tablespoons stale breadcrumbs
Method
- Heat olive oil in pan. Add the chopped onions and sauté until translucent.
- Add the minced meat, and cook until well browned.
- Add the chopped canned tomatoes, liquid and all.
- Add the tomato paste, water, wine, beef stock powder, and cinnamon powder. Simmer uncovered until it becomes thick in consistency.
- Once thick transfer into a mixing bowl to cool.
- Once cool, stir in egg.
- Melt the butter in pan.
- Add the flour, and stir well over heat until bubbling.
- Remove pan from heat, and gradually add the milk. The mixture will become thick and will then thin again.
- Return pan to heat, and cook until sauce bubbles then thickens.
- Stir in Parmesan cheese until melted and smooth.
- Transfer to mixing bowl and cool slightly.
- Mix in the egg yolks.
- Boil the pasta as per directions on packet until tender.
- Drain pasta, and transfer to mixing bowl.
- Mix the hot pasta with the Parmesan cheese and eggs.
- Grease baking dish.
- Press pasta mix into base of pan.
- Top pasta mix with the meat sauce.
- Pour the Bechamel sauce over the meat sauce, then smooth the top.
- Sprinkle the breadcrumbs over the top.
- In a preheated oven, bake at 180°C (350°F) for 1 hour until golden brown.
- Let rest for at least 10 minutes before serving.