Island Pasticio (Greek Noodle Casserole With Ground Meat)

Recipe by Artandkitchen
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g noodles (ziti or penne rigate)
  • Meat sauce
  • 4
    tablespoons olive oil
  • 1
    onion, chopped
  • 450
    g tomatoes, pelati chopped
  • 2
    tablespoons bread, crumbs
  • 100
    ml dry wine
  • 1
    tablespoon tomato concentrate
  • 1
    tablespoon oregano, dried
  • 12
    tablespoon cinnamon, ground
  • 1
    teaspoon salt
  • 3
    tablespoons kefalotiri (substitute pecorino or parmigiano cheese)
  • 1
  • Bechamel sauce
  • 3
    tablespoons margarine
  • 3
    tablespoons flour
  • 2
    cups milk
  • 2
    cups water
  • 2
    medium mashed potatoes (susbstitute 2 tablespoon potato powder and 1 cup water)
  • 12
    teaspoon nutmeg
  • 2
    tablespoons kefalotiri (substitute pecorino or parmigiano cheese)
  • 1
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DIRECTIONS

  • Prepare the pasta in salted water as indicated in the product descriptions. Drain it well and keep warm.
  • In the meanwhile prepare the meat sauce:
  • Fry the onion in the oil until golden.
  • Add garlic and meat. Cook for 5-8 Minutes until done.
  • Switch off the heat.
  • Add all the other ingredients one after the other as indicated in the ingredients list.
  • If necessary adjust the salt.
  • Mix milk with water in bowl.
  • For the bechamel melt margarine and add the flour.
  • Reduce heat when the flour changes color and add the milk/water mix at once. Stir it quickly until it thickens. Switch off the heat source.
  • Add all the remaining ingredients and adjust the salt.
  • Prepare your baking mold with some olive oil.
  • Put 2/3 of the pasta on the bottom of the mold (at least a 4 liter casserole!).
  • Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Don't stir!
  • Bake 40 Minutes at 180°C or until the top is golden (heat and timing are basing it on convection oven).
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