Best 3 Pasticcio Baked Pasta Greece Recipes

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Feast your taste buds on Pasticcio, a delectable baked pasta dish that embodies the culinary heritage of Greece. This dish tantalizes with its layers of succulent ground beef, béchamel sauce, and pasta, all enveloped in a crispy phyllo pastry. While the classic Pasticcio remains a beloved favorite, intriguing variations await those seeking new taste sensations. Explore the Vegetarian Pasticcio, a meatless marvel bursting with spinach, mushrooms, and roasted red peppers. For seafood enthusiasts, the Seafood Pasticcio beckons with shrimp, calamari, and mussels nestled within its flavorful layers. And for a taste of tradition, the Pastitsio with Eggplant introduces a delightful twist, incorporating tender eggplant slices into the mix. No matter your preference, each recipe offers a unique journey into the depths of Greek culinary artistry.

Let's cook with our recipes!

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

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

PASTITSIO RECIPE (GREEK PASTA BAKE)



Pastitsio Recipe (Greek Pasta Bake) image

The Pastitsio (or Pastichio) is a famous Greek pasta bake with a spiced meat sauce and a silky béchamel. It's ideal as a delicious Sunday dinner and it also freezes very well.

Provided by The Hungry Bites

Categories     Dinner     Main Course

Time 2h30m

Number Of Ingredients 25

2.4 pounds (1100 grams) minced beef
3 tablespoons olive oil (or vegetable oil)
1 large onion, grated or finely chopped
1 carrot, grated
2 bay leaves
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup dry wine (red or rose)
1/4 cup thick tomato paste
2 cups pureed tomatoes (canned or fresh)
1 teaspoon sugar
Salt and pepper to taste
1 package 1 pound/450 grams pastitsio pasta No2, bucatini pasta, or penne
1 1/2 cups (120 grams) grated cheese (cheddar, Parmigiano Reggiano, Greek Kefalotiri)
2 teaspoons fine salt (for the water for the pasta)
1 cup plus 2 tablespoons (150 grams) all-purpose flour
1/2 cup (100 grams) olive oil (or butter)
Freshly ground nutmeg (about 1/3 of a nutmeg seed)
1/2 teaspoon ground cinnamon
1 1/2 teaspoons fine salt
6 cups (1500 grams) milk, warm
2 eggs
1 1/2 cups (120 grams) grated cheese (cheddar, Parmigiano Reggiano, Greek Kefalotiri)
One deep casserole dish about 14 x 10 inches (36 x 25 cm) and 2.5 inches (6.5 cm) deep or one round pan 14 inches (35cm) in diameter and 2.5 inches (6.5 cm) deep

Steps:

  • Make the meat sauce: Heat a deep pan over high heat and add the oil and the minced beef. Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps. Cook until all the juices have evaporated, reduce heat to medium/high and add the onion the carrot, the bay leaves, the cinnamon stick, the allspice and the cloves. Stir for 5 minutes and add the wine. Wait for 1 minute for the alcohol to evaporate and add the tomato paste, the pureed tomatoes, the sugar, the salt and the pepper. When it starts to boil again, reduce heat to low and simmer until almost all of the liquids have evaporated (about 30 minutes). Remove and discard the bay leaves and the cinnamon stick.
  • In the meantime, make the pasta: Cook the pasta in a pot with salted water, until al dente, according to the packaging directions.
  • Drain the pasta well, mix in the grated cheese and transfer about two-thirds of the pasta to the casserole dish. Level with a spoon and cover with the meat sauce. Level the meat sauce with the back of a spoon and spread the rest of the pasta uniformly over the meat.
  • Preheat your oven to 374°F (190°C)
  • Make the béchamel sauce: Cook the flour with the oil in a large pot stirring continuously with a whisk until it starts to smell nutty. Remove from the heat and add the cinnamon, the nutmeg, and the salt. Whisk to combine and add the warm milk gradually, whisking constantly to prevent it from forming any lumps. At first it will thicken, but as you continue to add the milk it will loosen up. When all the milk is added, return to the stove and cook over medium heat, whisking constantly, until it thickens. When it starts to bubble, remove from the heat and let it sit on your counter for 5 minutes to cool a little. Add 1 cup of the grated cheese and the eggs and whisk quickly to combine.
  • Pour the béchamel sauce over the pasta, level with a spatula and sprinkle the surface with the remaining grated cheese.
  • Bake for 50-60 minutes or until the top is golden brown with dark spots all over the surface. Let it rest for 20-30 minutes before slicing for easier serving. Eat!

Nutrition Facts : Calories 778 kcal, ServingSize 1 serving

PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)



Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes) image

This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef -- which you can certainly use here -- but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It's project cooking that's perfect for a cold winter's night.

Provided by Colu Henry

Categories     pastas, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
2 pounds ground lamb
1 tablespoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh thyme
2 teaspoons ground cinnamon
Kosher salt and black pepper
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 1/2 cups whole milk
4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 1/2 cups grated Pecorino or Parmesan cheese
1 pound ziti or penne pasta

Steps:

  • Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
  • Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
  • Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
  • Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
  • Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
  • Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

Nutrition Facts : @context http, Calories 809, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 45 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 21 grams, Sodium 1044 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use high-quality pasta. The type of pasta you use will greatly affect the final dish. Choose a pasta that is made with high-quality ingredients and that has a good texture.
  • Cook the pasta al dente. This means that the pasta should be cooked until it is tender but still has a slight bite to it. Overcooked pasta will become mushy and will not hold its shape well.
  • Use a flavorful sauce. The sauce is what will really make your pastitsio special. Choose a sauce that is rich and flavorful and that complements the other ingredients in the dish.
  • Layer the pastitsio carefully. When assembling the pastitsio, be sure to layer the ingredients evenly. This will help to ensure that the pastitsio is cooked evenly and that all of the flavors are well-distributed.
  • Bake the pastitsio until it is golden brown. The pastitsio should be baked until the top is golden brown and theチーズ is melted and bubbly. This will help to ensure that the pastitsio is cooked through and that it has a nice crispy crust.

Conclusion:

Pastitsio is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pasta and it is also a perfect dish to serve at a potluck or party. With a little planning and effort, you can easily make a pastitsio that will impress your family and friends.

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