Best 2 Contest Winning Greek Pasta Bake Recipes

Indulge in a culinary journey to the Mediterranean with our tantalizing Greek Pasta Bake recipes. This delectable dish combines the vibrant flavors of Greece with the comforting goodness of a classic pasta bake. Discover a symphony of textures and aromas as tender pasta, succulent chicken, and a medley of Mediterranean vegetables dance harmoniously in a creamy, flavorful sauce.

Embark on a culinary adventure with our three variations of this beloved dish. The Classic Greek Pasta Bake captivates with its simplicity, showcasing the purity of Greek ingredients. Dive into the richness of the Traditional Greek Pasta Bake, where layers of pasta, chicken, and vegetables are smothered in a velvety béchamel sauce. For a vegetarian delight, the Vegetarian Greek Pasta Bake bursts with the vibrant flavors of fresh vegetables, herbs, and tangy feta cheese.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK PASTA BAKE

Greek Pasta Bake image

My mom taught me to cook, and I love creating new recipes. I developed this casserole on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon. -Carol Stevens, Basye, Virginia

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 pound ground beef
1/2 pound ground lamb
1 large onion, chopped
4 garlic cloves, minced
3 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 cups uncooked rigatoni or large tube pasta
4 ounces feta cheese, crumbled

Steps:

In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer., Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 840mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.

PASTITSIO (GREEK PASTA BAKE)

Pastitsio (Greek Pasta Bake) image

Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!

Provided by Nagi

Categories Main

Number Of Ingredients 26

Ingredients

2 tbsp olive oil
3 garlic cloves (, finely minced)
2 red onions (, finely chopped (sub yellow or brown onions))
1 kg / 2 lb beef mince (ground beef)
3/4 cup red wine (, dry (Note 1))
800g / 28 oz canned crushed tomato
2 beef bouillon cubes (, crumbled (stock cubes))
2 tbsp tomato paste
1 tsp white sugar
1 bay leaf
1/2 tsp cinnamon powder
1 cinnamon stick ((or extra 1/2 tsp cinnamon powder))
1/4 tsp ground cloves
3/4 tsp salt
1 tsp black pepper
100g / 7 tbsp butter (, unsalted)
3/4 cup flour (, plain/all purpose)
1 litre / 4 cups milk (, whole/full fat best but low fat ok)
1/8 tsp nutmeg (, preferably freshly grated)
1/2 tsp salt
100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) (, finely shredded (Note 2))
2 egg yolks ((egg whites are used in the pasta))
400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini ((sub small ziti, penne or normal bucatini, Note 3))
120g / 4 oz feta (, crumbled)
2 egg whites ((yolks used in Béchamel))
75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) (, finely grated (Note 2))

Steps:

Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
Remove from stove. Stir in nutmeg, cheese and salt.
Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
Preheat oven to 180°C/350°F (all oven types).
Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
Top with Meat Sauce, then smooth the surface.
Pour over Béchamel Sauce, then sprinkle over the cheese.
Bake 30 min or until crust turns golden.
Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

Nutrition Facts : Calories 597 kcal, Carbohydrate 48 g, Protein 35 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 137 mg, Sodium 1062 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful cheeses, and a good quality pasta will make all the difference in the final dish.
Don't overcook the pasta: Al dente pasta is the perfect texture for a baked pasta dish. If you overcook the pasta, it will become mushy and the dish will be less enjoyable.
Use a variety of cheeses: A combination of cheeses will give the pasta bake a more complex and interesting flavor. Some good options include Parmesan, mozzarella, and feta.
Don't be afraid to experiment: There are many different ways to make a Greek pasta bake. Feel free to add your own personal touches, such as different vegetables, herbs, or spices.
Serve the pasta bake immediately: This dish is best enjoyed fresh out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Greek pasta bake is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover pasta and vegetables, and it's also a perfect meal for a potluck or party. With so many different variations to choose from, there's sure to be a Greek pasta bake recipe that everyone will love.