Recipe courtesy of Stamie Koutouzis
PASTITSIO
- Level: Intermediate
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 315
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 98
- Sodium
- 447
- Total: 3 hr 10 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 1 hr 55 min
Ingredients
1/4 pound butter, plus 1/4 pound butter, melted and cooled
1 1/2 pounds ground chuck
1 onion, chopped fine
Salt and pepper
1 (12-ounces) can tomatoes
1 (12-ounce) can tomato sauce
1 bay leaf
1/2 teaspoon cinnamon
1 pound ziti rigate or penne
3 cups grated pecorino Romano
3/4 cup flour
3 1/2 cups whole milk
5 eggs
Directions
- In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
- Cook macaroni in boiling water, strain and put back in pot to keep warm.
- Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.
- Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.