PASTITSIO
Adapted from Ina Garten. A Greek version of lasagne, this dish combines ground meat (beef and lamb) and pasta with a white sauce, tomatoes and spices. Adjust the amount of cinnamon based on the strength of your supply.
Provided by DrGaellon
Categories < 4 Hours
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F In a large pot, heat oil over medium heat until shimmering. Add onion and saute until soft, 5 minutes. Add meats and saute until no longer pink, about 10 minutes, breaking it up into small pieces with the edge of a spoon. Add wine and cook 2 minutes to boil off some of the alcohol. Add garlic, cinnamon, oregano and thyme; cook 5 minutes. Add tomatoes (with their juices), salt and pepper; bring to a boil, reduce to a simmer and cook, uncovered, 45 minutes, stirring occasionally.
- In a medium saucepan, combine milk and cream. Heat to a bare simmer over medium-low heat.
- In another saucepan, melt butter. Whisk in flour and cook until pasty flavor is gone but roux is still pale, 2-3 minutes. Whisking constantly, add hot milk/cream. Cook 5 minutes, still whisking constantly, until thick and smooth. Remove from heat and add nutmeg, salt, white pepper, half the Parmesan, and 1/2 cup of meat sauce. Set aside to cool 10 minutes. Beat eggs lightly, then whisk yogurt into eggs. Whisk this mixture into cooled white sauce.
- Cook and drain pasta according to package directions.
- Combine pasta with meat sauce and pour into a large casserole dish. Pour white sauce evenly over the top, then sprinkle evenly with remaining Parmesan. Bake, uncovered, in preheated oven for 1 hour. Cool 10 minutes before serving. (Tastes even better the second day when the flavors have time to meld; reheat from room temperature in 350F oven for 15-20 minutes.).
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[email protected]This pastitsio was a waste of time and ingredients. It was flavorless and the texture was off.
Ichhya Khadgi
[email protected]I would not recommend this recipe. The instructions were unclear and the pastitsio turned out bland.
Louis Starmore
[email protected]This pastitsio was a disaster! The pasta was overcooked and the meatballs were dry. I don't recommend this recipe.
Muhammad Islam
[email protected]Overall, I thought this pastitsio was good, but not great. I think I'll try a different recipe next time.
Afnan Irfan
[email protected]This pastitsio was a bit too salty for my taste, but I think that's because I used a different brand of feta cheese than the recipe called for.
Deborah Christopher
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The pastitsio was delicious.
Raja Falak
[email protected]This pastitsio was a bit too rich for my taste, but my husband loved it. I think I'll try making it with a lighter cheese next time.
Landyn Maxie
[email protected]I've made this pastitsio recipe several times and it always turns out great. It's a family favorite.
Bereket Mihiret
[email protected]This pastitsio was amazing! The flavors were incredible and the pasta was cooked to perfection. I highly recommend this recipe.
Omotosho Adigun
[email protected]I made this pastitsio for a potluck and it was a huge success! Everyone raved about it. I will definitely be making it again.
Sobuj Sheikh
[email protected]This was my first time making pastitsio and it was easier than I thought! The instructions were clear and easy to follow. The pastitsio turned out delicious and my guests loved it.
Mulungi Vicky
[email protected]I followed the recipe exactly and it turned out great! The pastitsio was creamy and flavorful, and the meatballs were tender and juicy. I served it with a side of tzatziki sauce and it was perfect.
Ssempuuma Joseph
[email protected]This pastitsio recipe was a hit with my family! The flavors were rich and complex, and the pasta was cooked perfectly. I especially loved the crispy cheese topping. I will definitely be making this again.