Guide To Prepare Pastitsio Recipe Easy

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Pastitsio, a beloved Greek dish, is a symphony of textures and flavors. This hearty casserole combines savory ground meat with creamy béchamel sauce and al dente pasta, all topped with a crispy golden crust. It’s a crowd-pleaser perfect for a satisfying family meal or a potluck contribution.

Ingredients:

Pastitsio
Pastitsio

For the Meat Sauce:

  • 1 tablespoon olive oil
  • 1 pound ground beef (or lamb)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup red wine (optional)
  • 1/2 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • For the Béchamel Sauce:
  • 5 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/2 teaspoon grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • For the Assembly:
  • 1 pound box of elbow macaroni (or other short pasta)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs

  • Instructions:

    1. Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
    2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
    3. Pour in the diced tomatoes, red wine (if using), beef broth, tomato paste, oregano, and thyme. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce heat and let it simmer for 30 minutes, stirring occasionally, until thickened.
    4. Cook the Pasta: While the sauce simmers, cook the pasta according to package instructions in a large pot of salted boiling water. Drain the pasta well and return it to the pot.

    5. Make the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly whisk in the warmed milk, a little at a time, until fully incorporated. Continue whisking constantly until the sauce thickens and becomes smooth. This will take about 5-7 minutes. Season with nutmeg, salt, and pepper to taste.

    6. Assemble the Pastitsio: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread half of the cooked pasta in the bottom of the prepared dish. Top with the meat sauce. Pour the béchamel sauce evenly over the meat sauce layer. Sprinkle with half of the grated Parmesan cheese.

    7. Top with the remaining pasta. Spread any remaining béchamel sauce on top, then sprinkle with the remaining Parmesan cheese and breadcrumbs.

    8. Bake: Bake the pastitsio for 30-35 minutes, or until golden brown and bubbly on top. Let it cool slightly for at least 15 minutes before serving.

    Nutrition Facts (per serving):

    This recipe yields approximately 8 servings. Please note that nutrition information can vary depending on the specific ingredients you use.

    Calories: 500-600 (approximate)

  • Fat: 30g (approximate)
  • Protein: 30g (approximate)
  • Carbohydrates: 50g (approximate)

  • Conclusion:

    Pastitsio is a delightful and versatile dish. You can customize it by adding vegetables like peas or carrots to the meat sauce or using a different type of cheese, like Gruyere, for the topping. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of pasta? Yes, you can use any short pasta shape you like, such as penne, rigatoni, or even broken lasagna sheets.
    2. Can I make this vegetarian? Absolutely! Simply replace the ground meat with lentils, crumbled tofu, or a plant-based meat substitute.
    3. Do I have to use red wine in the sauce? No, the red wine is optional. You can substitute it with extra beef broth or water.