1/18 Photos of Pastitsio (Oamc)
A great pasta and ground beef casserole. Hearty and delicious. The beauty of this recipe (besides great taste) is it's ability to freeze (and defrost) so well, with no loss of flavour, making it ideal for OAMC (once a month cooking).
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- enough olive oil, to just coat the bottom of a large pot
- 2 large onions, finely chopped
- 3 garlic cloves, minced
- 2 lbs lean ground meat (I often use a combo of beef and pork, lamb would be good too, but go heavier on the beef)
- 2 (16 ounce) cans diced tomatoes with juice (concasse)
- 1/3 cup chopped pitted kalamata olive (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 cup red wine
- 1 cinnamon stick, broken in two
- 1 lb penne or 1 lb rigatoni pasta
- 3 tablespoons melted butter
- 2 cups whole milk
- 2 eggs, beaten
- 1/2 cup grated kefalotiri or 1/2 cup romano cheese or 1/2 cup parmesan cheese
- 1For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf.
- 2Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside.
- 3To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat.
- 4In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle.
- 5Preheat oven to 350°F and butter or oil (with olive oil) a large baking pan (my pan is about 18" x 10").
- 6Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese.
- 7Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool at least 20 minutes before cutting into pieces for serving.
- 8Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
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Nutritional Facts for Pastitsio (Oamc)
Serving Size: 1 (310 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 436.5
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 10.6 g
- Cholesterol 139.0 mg
- Sodium 677.4 mg
- Total Carbohydrate 53.4 g
- Dietary Fiber 6.6 g
- Sugars 6.1 g
- Protein 12.9 g
The following items or measurements are not included:
lean ground meat