Pastitsio Recipe
Today, we're diving into the heart of Mediterranean cuisine with an irresistible classic - Pastitsio.
Equipment
- Large Skillet
- Baking dish (9x13 inches)
- Saucepan
- Whisk
- Mixing bowls
- Oven
Ingredients
For the meat filling:
- 1 lb ground beef or lamb
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the pasta layer:
- 1 lb penne or macaroni pasta
- 2 tablespoons olive oil
- 2 large eggs, beaten
For the béchamel sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
Instructions
- Start by preheating your oven to 350°F (175°C).
- Cook the pasta according to package instructions, then toss it with olive oil and beaten egg
- In a skillet over medium heat, cook the chopped onions until translucent. Add minced garlic and ground meat, cooking until browned. Stir in crushed tomatoes, red wine, oregano, salt, and pepper. Simmer for 15 minutes.
- For the béchamel sauce, melt butter in a saucepan, whisk in flour until smooth, then gradually add milk. Stir continuously until thickened. Season with nutmeg, salt, and pepper. Remove from heat and mix in Parmesan cheese.
- Layer half of the cooked pasta in the baking dish, followed by the meat filling, and then the remaining pasta.
- Pour the béchamel sauce evenly over the top layer.
- Bake for 45-50 minutes or until golden brown.