Pastitsio
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Servings:
8 servings
Ingredient
13 tablespoons good olive oil
21 1/2 cups chopped yellow onion (1 large)
31 pound lean ground beef
41 pound lean ground lamb
51/2 cup dry red wine
61 tablespoon minced garlic (3 large cloves)
71 tablespoon ground cinnamon
81 teaspoon dried oregano
91 teaspoon fresh thyme leaves
10Pinch of cayenne pepper
111 can (28 ounces) crushed tomatoes in puree
12Kosher salt and freshly ground black pepper
131 1/2 cups whole milk
141 cup heavy cream
154 tablespoons (1/2 stick) unsalted butter
161/4 cup all-purpose flour
171/4 teaspoon freshly grated nutmeg
18Salt and freshly ground black pepper
191 1/2 cups freshly grated Parmesan or Kasseri cheese
202 extra-large eggs, beaten
212/3 cup Greek-style yogurt, such as Fage Total
223/4 pound small shells
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Nutritional components
- Serving Size1 of 8 servings
- Calories762
- Total Fat58g
- Saturated Fat28g
- Carbohydrates21g
- Dietary Fiber4g
- Sugar10g
- Protein38g
- Cholesterol209mg
- Sodium978mg
Cooking process
Step 1For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
Step 2Preheat the oven to 350 degrees F.
Step 3For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Step 4Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
Step 5Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
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