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Greek pastitsio recipe (Baked pasta)

Greek pastitsio recipe (Baked pasta)

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Greek pastitsio recipe (Baked pasta)

Recipe by Me To Mati #passionfoodCourse: MainCuisine: Greek, MediterraneanDifficulty: Easy
Servings

12

servings
Prep time

40

minutes
Cooking time

1

hour 


Delicious with every bite, this recipe will have everyone licking their lips. Layers of penne rigate pasta covered with luscious meat sauce and topped with a creamy béchamel sauce.  Pastitsio is then baked until golden brown.

Ingredients

  • MEAT SAUCE INGREDIENTS

  • 1kg mince meat (beef)

  • 5 – 6 garlic cloves (roughly chopped)

  • 4 onions (roughly chopped)

  • 400g diced tomatoes

  • 4 tablespoons tomato paste

  • 1 teaspoon paprika (mild)

  • 1 teaspoon mix dry herbs

  • parsley – bunch (roughly chopped)

  • 1 teaspoon salt (to taste)

  • 1 teaspoon pepper (to taste)

  • BECHAMEL SAUCE

  • 1-litre milk (room temperature)

  • 150g butter

  • ½ cup plain flour (sifted)

  • 1 whole egg (beaten)

  • salt & pepper (to taste)

  • ½ cup parmesan cheese (normally added on-top of dishes as a final step)

  • PASTA & ASSEMBLY

  • 500g penne rigate pasta

  • 125g parmesan cheese (grated)

  • 3 egg whites (beaten)

Instructions

  • Meat Sauce Instructions.

    Add olive oil to the hot pot and add mincemeat, stirring continuously until meat liquid dissolves and meat has browned.authentic greek lasagna recipe
  • Add garlic and onions continuously stir through, adding red wine.
  • Stir the mixture thoroughly covering the pot for up to 5 minutes.
  • Uncover pot stirring thoroughly mixture and coving pot for a further 5 minutes.
  • Add tomato and tomato paste into the mixture, stirring through thoroughly before covering the pot for a further 10 minutes.
  • Uncover the pot and add paprika, dry mixed herbs, parsley, salt, and pepper.
  • Stir through ingredients thoroughly, adding 1 cup of water
  • Cover pot and lower heat for a further 5 minutes (allowing the sauce to simmer), turning the heat off and allowing the sauce to rest.
  • Pasta & Assembly.

    In a large pot add water, 1 tablespoon olive oil and 1 teaspoon of salt, bringing water to the boil.baked pasta
  • Add pasta, stirring through once or twice until the pasta has softened (dente).
  • Drain pasta, rinsing cold tap water over pasta (this stops the cooking process) and adding drained pasta back into a large empty pot.
  • Beat 3 egg whites thoroughly, stirring through pasta.
  • Add a generous portion of parmesan cheese to the base of the baking dish, adding a layer of pasta (half quantity) to base (spreading evenly) and apply a generous portion of parmesan cheese over pasta.
  • Spoon over meat sauce (spreading evenly) over pasta and adding the rest of the pasta over the meat sauce (spreading evenly) and applying a generous portion of parmesan cheese over pasta.
  • Béchamel SauceBéchamel Video.

    In a separate hot pot (low to medium heat), stirring until the butter has fully dissolved.
    pastitsio recipe
  • Slowly sift plain flour into the pot, continuing to stir slowly at the same time.
  • Continue stirring until mixture begins to change colour (brown colour).
  • Slowly add milk, continuing to stir slowly at the same time.
  • The mixture will begin to thicken, add 1 beaten whole egg to the mixture – stirring rapidly.
  • Add salt and pepper (to taste), continuing to stir slowly.
  • Once the mixture thickens, remove the pot from the heat and apply over pasta (spreading evenly).
  • Apply a generous amount of parmesan cheese over Béchamel and bake at 180 C for up to 60 minutes or until pastitsio is golden brown.
  • Allow pastitsio to cool before serving.

Notes

  • To save time, you can make the meat sauce the night before and heat up as required the following day.
  • Pastitsio holds well for up to 3 days (in a sealed container).
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