Pastitsio is a classic Greek dish that combines layers of pasta, ground meat, and béchamel sauce. It's a hearty and flavorful dish that's perfect for a special occasion or a weeknight meal. This recipe includes three variations of pastitsio: a traditional version, a vegetarian version, and a seafood version. The traditional version is made with ground beef and pork, while the vegetarian version uses a combination of mushrooms, eggplant, and zucchini. The seafood version uses shrimp, mussels, and calamari. All three versions are delicious and sure to please everyone at your table.
The traditional pastitsio recipe starts with a layer of pasta, followed by a layer of ground meat and vegetables. The meat is typically seasoned with onions, garlic, and spices. The next layer is a béchamel sauce, which is a white sauce made with milk, butter, and flour. The pastitsio is then baked in the oven until the béchamel sauce is golden brown and the pasta is cooked through.
The vegetarian pastitsio recipe follows the same基本步骤 as the traditional recipe, but uses a combination of mushrooms, eggplant, and zucchini instead of meat. The vegetables are cooked in a tomato sauce and then layered with the pasta and béchamel sauce.
The seafood pastitsio recipe is made with shrimp, mussels, and calamari. The seafood is cooked in a white wine sauce and then layered with the pasta and béchamel sauce.
No matter which version of pastitsio you choose to make, you're sure to enjoy this delicious and hearty dish.
GREEK PASTITSIO
This pastitsio is guaranteed to remind me of holidays to Greece, it tastes so devine. Leftovers freeze well and should be defrosted before re-heating. I serve it with bread and a green salad. I use skimmed milk for the sauce, but any kind can be used.
Provided by angellore
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 180c/350f/Gas mark 4.
- Cook the macaroni as pack instructions until tender. Drain.
- Meanwhile, fry the minced beef and onions until brown. Stir in the tomatoes, tomato puree, herbs and seasonings. Bring to the boil, cover and simmer for 15 minutes.
- To prepare the topping, melt the butter in a pan, add the flour and cook for 1 minute, stirring. Blend in the milk and bring to the boil, still stirring. As soon as it thickens remove from the heat. Be careful not to burn it. Stir in 100g of the cheese, the yoghurt and the beaten egg.
- Combine the macaroni and minced beef mixture and put into an ovenproof dish. Pour over the topping and sprinkle with the remaining cheese. Bake for 35-40 minutes until golden. Stand for 5-10 minutes before serving to allow the topping to firm up.
Nutrition Facts : Calories 811.3, Fat 42.4, SaturatedFat 23.2, Cholesterol 207.1, Sodium 949.4, Carbohydrate 57.2, Fiber 3.9, Sugar 6.4, Protein 49
GREEK PASTITSIO
Pastitsio is one of my favorite dishes, perhaps because I am half Greek! I sometimes prepare it in disposable foil pans to give away as a food gift. Cinnamon and nutmeg are traditionally used in authentic Greek pastitsio, but can be omitted if desired.
Provided by truebrit
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook macaroni; drain, and return to pan.
- Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
- In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
- Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
- In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
- Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
- Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
- Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
- Blend in the 1/3 cup Parmesan cheese.
- Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
- Spoon the meat mixture evenly on top, then the remaining pasta.
- Pour cream sauce over top, to cover completely.
- Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
- Let stand for 10 minutes.
Nutrition Facts : Calories 587.5, Fat 33.7, SaturatedFat 17.7, Cholesterol 172.1, Sodium 1095.1, Carbohydrate 40.6, Fiber 2.3, Sugar 3.4, Protein 29.8
PASTITSIO
Make and share this Pastitsio recipe from Food.com.
Provided by Kefalonitissa
Categories Meat
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- Parboil the pasta. Drain and put in the baking pan. You should toss it around in some butter, oil, or margarine to keep it from sticking. Then add a generous amount of grated cheese and toss. You also have the option of placing half the pasta in the dish, filling the middle layer with meat sauce, and adding more pasta on top. You also have another option of tossing the pasta and the meat sauce together and leaving it like that. Do whatever your heart desires. You may also toss in some egg whites. Beat them a bit with a fork, and then toss them around with your hands into the pasta mixture. They just do this so they don't waste the eggs. It really doesn't make it tastier or anything.
- For the meat sauce in a large pot, sauté the onion, garlic, and parsley in the oil until the onions turn translucent. Then add tomato paste (optional) and stir for a few seconds. Season with salt and pepper.
- Add chopped meat. Stir, let it release some juice. You could, at this point, add a splash of red wine for change in taste but it's really not necessary.
- Add the chopped tomatoes, cloves, and cinnamon, and let the tomatoes release some juice. Stir.
- Add the tomato sauce or crushed tomatoes and stir. Taste for salt.
- Add a cup or two of water, bring to a boil, reduce heat, and simmer on low for an hour and a half or until there is no water left in the pot.
- Now, as I said before, you have the option of layering the meat sauce, or mixing it in with the pasta.
- For the béchamel, in a saucepan on low heat, melt one stick and a half of butter.
- Gradually add flour and whisk until the roux forms a gunky ball and you can't stir anymore.
- Gradually add 6 cups of milk and the bouillon (if you want it). I'd say even 5 and 1/2, because I like my sauce really thick. Stir occasionally and make sure you whisk away the flour caught around the edges with a rubber spatula and whisk again. Once the sauce thickens, remove from heat. Add grated cheese, the egg yolks (slowly so they don't curdle while whisking very fast), the nutmeg. Add a pinch of salt (if necessary)and pepper. If you like creamy sauce, make it with the full six cups of milk.
- Make sure your pasta and meat sauce are at an even level in the pan, and then pour in the béchamel on top. Even it out with a spatula.
- You may top with more grated cheese, nutmeg, cinnamon, or even breadcrumbs.
- Bake in a 350 degree oven for about 40 minutes or until the top turns golden brown.
- Lastly and most importantly, let the pastitsio rest for an hour or two before eating. The béchamel has to set and solidify a little bit. If you don't wait, the sauce will gush out.
Nutrition Facts : Calories 664.9, Fat 44.4, SaturatedFat 19.3, Cholesterol 166.6, Sodium 496.6, Carbohydrate 44.1, Fiber 2.8, Sugar 3.1, Protein 23.6
KITTENCAL'S SPAGHETTI PIE
You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
- For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
- Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
- Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
- Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
- Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
- Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
- TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
- In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
- Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
- Top with 1 cup or more of mozzarella cheese.
- Cover with foil and bake at 350°F for 30 minutes.
- Uncover and continue to bake 10-15 minutes more or until hot and bubbly.
Nutrition Facts : Calories 460, Fat 24.4, SaturatedFat 13.2, Cholesterol 128.4, Sodium 923.1, Carbohydrate 28.4, Fiber 1.4, Sugar 3.9, Protein 32.1
Tips:
- To make the perfect béchamel sauce, whisk continuously until the mixture thickens and coats the back of a spoon.
- Use a good quality ground beef or lamb for the meat sauce. This will make a big difference in the flavor of the pastitsio.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- Layer the pastitsio in a deep baking dish, starting with a layer of pasta, then a layer of meat sauce, and then a layer of béchamel sauce. Repeat the layers until all of the ingredients have been used.
- Top the pastitsio with a sprinkling of grated Parmesan cheese before baking.
- Bake the pastitsio in a preheated oven at 375 degrees Fahrenheit for 30-40 minutes, or until the top is golden brown and bubbly.
- Let the pastitsio cool for a few minutes before slicing and serving.
Conclusion:
Pastitsio is a delicious and hearty Greek dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be customized to your liking. With a few simple tips, you can make the perfect pastitsio that will impress your family and friends.
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