Pasticcio -- Baked Pasta (Greece)

READY IN: 1hr
Recipe by Sydney Mike

This recipe comes from the 2002 cookbook, Mediterranean Street Food.

Top Review by mary winecoff

Very quick and easy recipe to do. My boys enjoyed it. I did sprinkle some dried basil on top. Made for Zaars Newest Tag.

Ingredients Nutrition

  • 6 tablespoons unsalted butter, divided
  • 14 cup all-purpose flour
  • 3 cups whole milk
  • 18 teaspoon nutmeg, grated
  • 18 teaspoon salt, to taste
  • 18 teaspoon white pepper, to taste
  • 1 cup kefalotiri, grated, divided (or Parmesan cheese)
  • 2 egg yolks, beaten
  • 1 lb penne (or Greek macaroni no.2)

Directions

  1. In a saucepan melt 4 tablespoons butter & whisk in the flour.
  2. When flour is completely incorporated, gradually pour in the milk, whisking constantly. Keep whisking until milk comes to a boil, then simmer for 2-3 minutes & remove it from the heat.
  3. Stir in nutmeg, salt & pepper to taste, & add 1/3 of the cheese.
  4. Let this sauce cool until just warm, then stir in the beaten egg yolks & set aside.
  5. Bring a large pot of water to a boil, then add salt & pasta & cook for 2 MINUTES LESS than the package instructions indicate, so that the pasta is very al dente, as it will continue cooking in the oven.
  6. Preheat oven to 375 degrees F & butter the inside of a 13"x9" baking dish.
  7. When pasta is done, drain it & toss with the remaining 2 tablespoons of butter, then spread half of the pasta in the bottom of the baking dish. Pour half of the sauce over it & sprinkle half of the remaining cheese over that. Repeat layering with the remaining pasta, then the rest of the sauce & finally the cheese.
  8. Place the baking dish on the oven's middle rack & bake 20-30 minutes or until golden.
  9. Great when served warm or at room temperature with a fresh green salad.

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