Island Pasticio (Greek Noodle Casserole With Ground Meat)
photo by Artandkitchen
- Ready In:
- 1hr 20mins
- Ingredients:
- 25
- Serves:
-
6
ingredients
- 500 g noodles (ziti or penne rigate)
-
Meat sauce
- 4 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove
- 500 g ground beef
- 450 g tomatoes, pelati chopped
- 2 tablespoons bread, crumbs
- 100 ml dry wine
- 1 tablespoon tomato concentrate
- 1 tablespoon oregano, dried
- 1⁄2 tablespoon cinnamon, ground
- pepper
- 1 teaspoon salt
- 3 tablespoons kefalotiri (substitute pecorino or parmigiano cheese)
- 1 egg
-
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)
- 1⁄2 teaspoon nutmeg
- pepper
- salt
- 2 tablespoons kefalotiri (substitute pecorino or parmigiano cheese)
- 1 egg
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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Reviews
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I'm basing my rating on taste and comfort value. Mine didn't come out looking anywhere as good as awalde's but if you hadn't seen her pic this is an A-1 casserole. Mine didn't hold together so that it could be cut into squares. Since we are two (most of the time) I made a half recipe and after dinner tonight we still have two more dinners each! Loved the cinnamon, that's great addition. I will try this again to see if I can get it to firm up, but please don't let this stop you from giving this a try. It tastes wonderful even if you do have to scoop instead of slice it.
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Made this last night for dinner using a 4-liter casserole, which it filled to the top. No substitutions or exclusions, made as written. Directions were a little awkward, no mention of size for the "baking mold", whatever that is. But the finished product was marvelous. Wonderful mix of tastes! Made for PRMR 12/10.
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We so enjoyed this wonderful comforting meal awalde. It is well worth the extra effort. The nutmeg and cinnamon were a nice surpise, they added a lovely depth of flavor to the dish. I loved that you could taste all the ingredients, it was perfectly balanced. I made the recipe exactly as written but used fusilli noodles and pecorino cheese. What a big beautiful casserole this makes, it will be feeding us for the next few days. Thanks so much for sharing your recipe, which I will make again.
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well