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Pastitsio (Greek pasta bake) recipe

Pastitsio (Greek pasta bake) recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

A hearty pasta bake made with mince and tomatoes, macaroni pasta and a rich white sauce.

39 people made this

IngredientsServes: 5

  • 450g macaroni pasta
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 large onion, diced
  • 450g beef mince (10% fat)
  • 1 (400g) tin chopped tomatoes
  • freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • 175g grated Parmesan cheese, divided
  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 140ml milk
  • 1 egg yolk

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat oven to 190 C / Gas 5.
  2. Bring a large pot of lightly salted water to the boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat olive oil in a pan and cook garlic, onions and beef mince until meat is browned. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
  4. Lightly coat a baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
  5. Melt butter in a saucepan and blend in flour. Slowly add milk, stirring until it almost begins to boil. In a bowl, blend remaining Parmesan cheese and egg yolk; slowly add the egg-cheese mixture to the milk sauce, stirring constantly.
  6. Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (20)

by Jen K

My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles - his mother uses penne pasta instead.-20 Oct 2006

by Alina

I found this recipe to be a bit bland. I will add some nutmeg next time. I will also increase the amount of bechamel as I like my pastitsio very creamy.-25 Dec 2006

by melpy

We made this for the neighbors and served with a salad. Thought it was going to end up dry but really was not as you would think. Maybe could up the bechamel a little if you wanted an obvious sauce but proabably would not be as authentic. Good to esemble ahead of time and bake later-22 Apr 2007


Pastitsio (Greek Lasagna)

Authentic Greek food. I love it all, from the Greek festivals here in St. Louis to Greektown back home in Chicago. And you&rsquoll love this pastitsio. But first, I have to fill you in on where I got this recipe, or moreover, how I learned to make authentic Greek pastitsio.

Pastitsio is Greek comfort food, pasta layered with meat, cheese and béchamel sauce. Picky Eater loves pastitsio. Come to think of it, I think the whole family likes it. We&rsquove had it numerous times at the Greek church Friday luncheons, and I&rsquove made it a couple of times over the past 20 years or so. Then I got this version, authentic home cooked Greek grandma pastitsio!

I substitute teach at our high school and a few weeks ago I was chatting with another sub on our off hour. Our daughters just graduated and started college this fall. We talked nonstop about the girls and college and food, mainly Greek food. Flora and her family are Greek and she was telling me all about the dishes she makes and where she gets her ingredients. It was just a great conversation, I really like Flora, and her daughter, Thalia.

Several days after our gabfest, I received an email from Flora. Her pastitsio recipe! This kind of stuff super excites me. When somebody shares how to make an authentic, classic dish like pastitsio that she learned from her grandmother, well, need I say more? I am blown away with how good it is. I get a little excited about good food, I know. Our house smelled like Greektown when it was baking in the oven.

So, let&rsquos get started. The meat mixture is flavored with cinnamon and tomato sauce. Flora said let it stew for 3 hours and make it the day before. That&rsquos what I did. It is ground beef and I used ground sirloin. No lamb, so if that&rsquos what you&rsquove heard, sorry, not here.


Yiayia’s Pastitsio Recipe

I’m so excited to share with you my Yiayia’s Greek Pastitsio Recipe. Pastitsio is a quintessential Greek dish — it’s synonymous with being Greek: large parties, plenty of food, drink, and celebration. It’s true that Greeks love to celebrate. We love to cook, feed our friends, dance, and celebrate life.

Yes, that’s me! It’s 1984 and I’m celebrating Greek Independence Day.Whenever I think of pastitsio, I am instantly transformed back to my childhood. I become the little girl you see in the photo, dressed in my traditional Greek costume, anxiously waiting to recite my poem during the annual Greek School Independence Day program at my Church, The Cathedral of the Annunciation, in Baltimore, Maryland.

It may look complicated, but it’s not too hard to prepare Yiayia’s Greek Pastitsio Recipe. There are, however, multiple steps involved, so give yourself a little extra time and patience.

Greek Pastitsio is definitely a showstopper and worth the effort! Your guests are sure to be impressed.

If you need a dish to take to a potluck function or for a special occasion, Yiayia’s Greek Pastitsio is the one. You can make one large dish, or you can use two smaller pans with this recipe if you’d like to make one to store in the freezer. It tastes just as delicious thawed and reheated in the oven on low heat.

What I love about Yiayia’s Greek Pastitsio Recipe is the delicious combination of flavors — the hints of cinnamon in the meat sauce, the sturdy bucatini noodles, and the nutmeg-flavored, creamy bechamel sauce that just melts in your mouth.

Plus, it’s the kind of dish that doesn’t need extra side dishes. Serve it alongside a plate of fresh greens, some olives and cheese and you have a balanced, delicious meal.

I hope you enjoy making my Yiayia’s Greek Pastitsio Recipe and sharing it with your family and friends. It’s truly one of the best Greek main dishes I’ve ever had.

Yiayia’s Pastitsio Recipe

1 1/2 Pounds of Ground Beef (Or Ground Turkey)

1 lb. Pasta (I used bucatini pasta, but you can also sub penne or rigatoni)


Recipe Summary

  • 1 pound dry ziti pasta
  • 4 tablespoons butter
  • ¼ cup grated Parmesan cheese
  • 1 dash ground nutmeg
  • salt and pepper to taste
  • 3 eggs, lightly beaten
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 1 ½ pounds lean ground beef
  • ¼ cup tomato paste
  • ½ cup dry red wine
  • ½ cup vegetable broth
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • ½ cup butter
  • ½ cup all-purpose flour
  • 3 cups milk
  • ¼ teaspoon ground nutmeg
  • 1 egg, lightly beaten
  • salt and pepper to taste
  • cooking spray
  • ¼ cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add ziti and cook until tender yet firm to the bite, 8 to 10 minutes.

Melt butter until golden brown and pour over ziti, add Parmesan cheese, nutmeg, salt, and pepper. Toss well. Cool briefly. Add eggs and toss again set aside.

To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft, 3 to 5 minutes. Increase heat and add ground beef stir well. Cook until meat begins to brown, about 5 minutes. Add tomato paste, wine, broth, parsley, salt, and pepper. Cover and simmer over low heat for 20 minutes.

To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, and pepper. Cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.

To assemble pastitsio: Grease a 9x13-inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle Parmesan cheese on top.

Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares.


Easiest Way to Make Quick Greek Pastitsio from left over bolognese (vegetarian)

Greek Pastitsio from left over bolognese (vegetarian). Melt the butter in a sauce pan and add the flour. Fry them together until starts to smell like a toast. Gradually add the milk, bit by bit.

Fry them together until starts to smell like a toast. Heat olive oil and butter over medium heat in a large skillet. Add onions, eggplant, garlic and seasonings.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, greek pastitsio from left over bolognese (vegetarian). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Greek Pastitsio from left over bolognese (vegetarian) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Greek Pastitsio from left over bolognese (vegetarian) is something which I have loved my whole life.

Melt the butter in a sauce pan and add the flour. Fry them together until starts to smell like a toast. Gradually add the milk, bit by bit.

To begin with this particular recipe, we have to prepare a few components. You can cook greek pastitsio from left over bolognese (vegetarian) using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Greek Pastitsio from left over bolognese (vegetarian):

Vegetarian Pastitsio – Baked Greek Style Lasagna With Cauliflower And Peas Ragu & Cheese Sauce (Egg-free Recipe) A Vegetarian Greek baked Lasagna casserole made of layers of tubular pasta, vegetable ragu, topped with a nutmeg flavoured Mornay sauce with Gruyere cheese. Pasta for Greek Pastitsio Greek Pastitsio recipe – Prepare the meat sauce. Greek pastitsio (pastichio/pasticcio/Pastizio) owes its distinctive and rich flavour to the two aromatic spices used in the meat sauce of the traditional pastitsio recipe, which are cinnamon and clove. Once put in the oven, the intense aromas of those spices bring back childhood memories.

Instructions to make Greek Pastitsio from left over bolognese (vegetarian):

  1. Reheat the bolognese with the spices, sugar and let it simmer for about 10-15 min until is hot and the spices released the taste..
  2. Prepare the bechamel. Melt the butter in a sauce pan and add the flour. Fry them together until starts to smell like a toast. Gradually add the milk, bit by bit. This is a slow process. Use the whisk to make sure the sauce doesn’t become lumpy. When added all the milk add the salt, pepper and nutmeg. Cook it for 4-5 more minutes..
  3. Cook the pasta meanwhile. Drain it a couple minutes before it is properly cooked..
  4. Using a 25x 25 cm dish, start to layer your dish like a lasagne. Little bolognese sauce on the bottom, pasta, bolognese sauce, pasta bolognese sauce and on the top the bechamel and finish it with the grated cheese..
  5. Bake it in the oven in 180C fan until the top is golden brown. About 25min..

Vegetarian Pastitsio (Greek pasta bake) In less than two weeks Tony and I will be on a plane headed for Greece. And for both of us, way more than two weeks of work to get through before we leave. I don't know where the time goes and I don't know where we'll find the time to finish everything we need to. Italian versions include a pastry crust some include béchamel. Greek Spaghetti Bolognese (Makaronia Me Kima), is THE definition of comfort food.

So that’s going to wrap it up for this exceptional food greek pastitsio from left over bolognese (vegetarian) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!


Method:

Sauté the ground beef, onion and garlic in ¼ cup of butter until browned.

Add salt, pepper, parsley and stir for a few minutes.

Add tomato and stir for a few minutes, then the wine.

Cook on medium heat for about an hour, or until sauce is thick and no water remains. When the sauce is cooked, add a a handful of the shredded cheese to the mixture and stir.

At the same time, in a separate pot, boil the water for the pasta with a little salt.

At the same time, prepare the béchamel. In a small bowl, mix together softened butter and flour, salt and pepper until a nice consistency.

Add 3 cups of milk to sauce pan and cook on low heat. Slowly add the flour/butter mixture and stir to remove clumps. Then, add eggs, one by one, stirring well after each addition. Keep stirring on low heat until the sauce thickens.

Once the pasta is cooked, drain and place back into pot. Add the remaining ¼ cup of butter and mix with the pasta, along with 1 cup of milk, and a handful of the grated cheese.

Once the sauce is cooked, remove the bay leaves, cinnamon and cloves. Add a handful of the grated cheese and stir.

In a large round roasting pan, add half of the pasta. Then, add a layer of the beef mixture. Add the remaining pasta on top. Then, add the béchamel sauce to the top. Add a little more cheese, and a few pats of butter to the top.

Bake at 350 for about 45 minutes or until brown.


How do you make Pastitsio?

It’s layered just like traditional Italian lasagna. The layers are as follows: noodles tossed in egg are topped with Greek cheese.

A generous layer of meat sauce makes up the next layer.

Then, more noodles and cheese!

On top is the final layer of the bechamel sauce and more cheese!

It’s baked for 40 to 45 minutes, blending all of those layers together to create a fabulous meal.

The best tip I received about making Pastitsio is to make it early in the morning (or the night before), and then warm up individual slices when ready to eat. You certainly don’t have to make it this way, just know that the pasta dish will be more “loose” and will not likely cut into neat squares as you see in the photos here.

It will be tremendously delicious either way you decide to make it!

I do love how the layers are clearly seen in the slices. They’re a little mesmerizing.

My family LOVES, LOVES, LOVES this recipe. The bechamel sauce is a welcome change over the usual marinara, the hint of cinnamon in the meat layer is an interesting addition, and the Greek cheese connecting all of the layers is delicious! Authentic Greek recipes are the absolute best!

If you enjoy Greek recipes, you might also like my Greek Spinach Pie or my Greek Butter Cookies. You definitely have to try making Greek Tzatziki too!


What is Bechamel sauce and how can I make it?

Did you know that Bechamel sauce is made of flour, milk and butter alone? The sauce used in Greek Pastitsio is a version of Bechamel sauce as it incorporates egg yolks and sometimes cheese in addition to the main ingredients. The sauce is thus mistakenly called Bechamel sauce in Greek Pastitsio, though the white creamy sauce is closer to Mornay sauce. Mornay sauce is made of flour, egg yolks, milk, butter with the addition of cheese.

This delicious Bechamel like sauce is the outermost layer of Greek Pastitsio and covers the pasta layer.

It is an easy sauce to make so let’s start. I personally do not add cheese in my sauce, but you can if you want. I would recommend

Start by assembling and weighing your ingredients for the white sauce.


Pastitsio Recipe | How to Make Greek Pastitsio

Greek pastitsio (Pastichio) – a layer of pasta with cheese, layer of scrumptious meat mixture with tomato sauce and included with 3rd layer of wealthy béchamel sauce. This dish is also recognised as Greek lasagna and also remind moussaka (an additional awesome Greek dish). If you like to try to eat ease and comfort foods, this common Greek pastitsio is certainly worthy of a consider.

Additional Recipes:
Greek Moussaka:
Greek Salad:
Mac and Cheese:
Lasagna:

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Substances:
For the pasta layer:
300g (10.5oz) Pasta
2 Eggs
140g (5oz) Feta cheese
1-2 tablespoons Olive oil
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste
For the meat mixture:
1½ pound (700g) Floor beef
1 Onion, chopped
3 Garlic cloves, crushed
2 tablespoons Tomato paste
400g (14oz) Tomato sauce
1/4 teaspoon Cinnamon
Salt to taste
Black pepper to taste
2 Bay leaves
1 teaspoon Thyme
1/2 cup (120ml) Pink wine
2-3 tablespoons Olive oil
For the béchamel sauce:
1L Milk
120g Butter
120g Flour
1/4 teaspoon Salt
¼ teaspoon Pepper
1/4 teaspoon Nutmeg
85g (3oz) Parmesan cheese
2 egg yolks

Directions:
1. Make the pasta layer: Prepare dinner the pasta to al dente according to deal instructions, drain. Enable cool slightly, then increase 2 eggs, chopped parsley, cheese, salt and pepper. Stir to blend. Transfer the pasta to a greased 13X9-inch (33X22cm) baking dish and established apart.
2. Meat combination: Warmth 2 tablespoons of olive oil more than medium heat in a large skillet. Include chopped onion, sauté for 3-4 minutes, incorporate crushed garlic and sauté for 1-2 minutes much more. Incorporate ground beef, prepare dinner, breaking it up, until finally no for a longer time pink, about 5-6 minutes. Include tomato paste and cook for 1-2 minutes, stirring sometimes. Increase red wine, prepare dinner, until eventually liquor evaporated. Incorporate tomato sauce, bay leaves, cinnamon, salt, pepper and simmer for 15-20 minutes, until finally thickens. Eliminate bay leaves and established the meat combination aside.
3. Béchamel sauce: In a substantial saucepan in excess of medium heat melt the butter, include flour and whisk repeatedly, until finally clean paste types. Step by step increase the warm milk when frequently whisking to avoid lumps. Whisk until the sauce is clean and thick. Take out from warmth and insert pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk right until smooth.
4. Preheat oven to 350F (175C).
5. Assemble: incorporate 4-5 tablespoons of the béchamel sauce to the meat combination and blend right up until well combined. Spread meat combination about the pasta layer. Pour béchamel sauce in excess of the meat mixture and unfold evenly. Grate some parmesan cheese on best.
6. Bake for 40 minutes, right until golden brown. Take away from oven and permit cool for at least 30 minutes right before serving.

Notes:
• As a substitute of red wine you can use beef broth.
• I utilized penne pasta but you can use any other pasta for this recipe.
• Pastitsio can be serve warm or chilly, but immediately after baking it is essential to permit it neat for at minimum 30 minutes.

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For the meat sauce, heat the olive oil in a medium-sized pan, add the onion, garlic and celery and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with the wooden spoon as it browns. Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml water, 1½ teaspoons salt and some black pepper, and simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves.

Bring 4.5 litres water to the boil in a large saucepan with 8 teaspoons salt. Add the pasta and cook until al dente - about 13 minutes, but take care not to overcook as it will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly.

For the white sauce, melt the butter in a medium-sized non-stick saucepan, add the flour and cook, stirring, over a medium heat, for 1 minute. Gradually beat in the milk, then bring to the boil, stirring, lower the heat and leave to simmer for 5-7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.

Preheat the oven to 180°C/Gas Mark 4. Stir 250ml (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.

Use the melted butter to grease a large, shallow ovenproof dish that measures about 23 x 33 cm across and 7 cm deep. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce. Add another third of the pasta and then the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce. Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 40 minutes until bubbling hot and golden brown.


The Spiced Ground Meat & Tomato Sauce

What truly makes this dish stand out though, is the ground meat sauce. Most use ground beef only, in order to make the sauce. But I find it a million times more flavorful if you use a mix of ground pork and beef. Trust me on this one. It isn’t just me. if I was to judge from everyone’s reactions. Every time I make it with just beef, it’s mmm nice, delicious… But when I make it with ground pork also, its WOW this tastes Sooo good!

I think it has to do with the fact that beef doesn’t contain enough fat. And pasta seems to need fat in order to be tasty. I mean think about it… We always add bacon, or cheese, or cream… And there are chefs that won’t hear of not adding butter to every pasta sauce. Since it makes it nice, and glazy and thick.

That’s all. No more words… I’ve included this picture tutorial, so you can see how easily Pastitsio is made.

Hope you’ll enjoy it. And also have a nice and relaxing weekend!

Baked Pastitsio[/caption]

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