Recipe courtesy of Tommy's Diner
Pastitsio
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- Level: Intermediate
- Total: 2 hr 40 min (includes resting time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1651
- Total Fat
- 99 g
- Saturated Fat
- 54 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 61 g
- Cholesterol
- 379 mg
- Sodium
- 1576 mg
- Level: Intermediate
- Total: 2 hr 40 min (includes resting time)
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1651
- Total Fat
- 99 g
- Saturated Fat
- 54 g
- Carbohydrates
- 127 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 61 g
- Cholesterol
- 379 mg
- Sodium
- 1576 mg
Ingredients
Meat Sauce:
Pasta:
Roux:
Bechamel:
Pastitsio:
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Directions
- For the meat sauce: Brown the beef with the diced onions in a pan, sauteing until dry. Add the wine, tomato sauce, garlic, cinnamon, cloves, granulated garlic, pepper, salt and sugar and cook over low heat for 45 minutes.
- For the pasta: Boil the pasta until al dente, then drain and cool under cold water. Mix in the cheese, butter, salt, white pepper and eggs and set aside.
- For the roux: Mix the flour and butter in a pan over low heat until smooth. Cook until golden brown, then set aside.
- For the bechamel: Heat the milk with the salt, white pepper and nutmeg in a saucepan over medium heat, whisking constantly. Add the roux to the milk and cook until thick. Add the cheese and eggs, whisking constantly. Set aside.
- For the pastitsio: Preheat the oven to 350 degrees F.
- Spray a loaf pan with the nonstick spray. Add half the pasta mixture. Add a thin layer of bechamel. Add all the meat sauce. Add the rest of the pasta, then the rest of the bechamel. Sprinkle cinnamon lightly on top. Bake until golden brown on top, 30 to 45 minutes. Let rest for 10 minutes, then cut and serve.
