Pastitsio

Health score
21%
Pastitsio
130 min.
10
890kcal

Suggestions


Welcome to the delightful world of Pastitsio, a traditional Greek dish that is sure to impress your family and friends! This hearty baked pasta dish is a comforting blend of flavors and textures, featuring layers of tender pasta, a rich meat sauce, and a creamy béchamel topping. Perfect for lunch or dinner, Pastitsio is not just a meal; it's an experience that brings people together around the table.

Imagine the aroma of sautéed onions and garlic wafting through your kitchen as you prepare the savory meat sauce, enriched with spices like cinnamon and nutmeg. The addition of fresh tomatoes and a splash of tomato sauce creates a luscious base that perfectly complements the 80% lean ground beef. As you layer the pasta with the meat sauce, you can customize it to your liking, whether you prefer a mixed approach or distinct layers.

The pièce de résistance is the velvety béchamel sauce, made with butter, flour, and milk, which adds a luxurious creaminess to the dish. Topped with a sprinkle of grated cheese, it bakes to a beautiful golden brown, creating a tantalizing crust that beckons you to dig in. Allowing the Pastitsio to rest before serving ensures that every slice holds its shape, making it a stunning centerpiece for any meal.

With a preparation time of just over two hours, this recipe serves ten, making it ideal for gatherings or meal prep for the week ahead. Indulge in the rich flavors and comforting warmth of Pastitsio, and let it transport you to the sun-kissed shores of Greece!

Ingredients

  • 0.8 cup butter 
  • ounce canned tomatoes crushed canned
  •  chicken stock cube 
  •  egg whites 
  •  egg yolk 
  • 10 servings flour 
  • 0.5 bunch parsley fresh minced
  •  garlic clove minced
  • dashes ground cinnamon 
  • dashes nutmeg 
  • 1.5 lb ground beef 80% lean (chuck)
  • cups milk (maybe even a little less)
  • 10 servings butter 
  • 0.5 cup olive oil 
  •  onion chopped
  • 10 servings pecorino cheese grated
  • cup pecorino cheese grated
  • 10 servings salt and pepper 
  • teaspoon tomato paste 
  •  tomatoes chopped
  • 10 servings water 
  • lb ziti 

Equipment

  • frying pan
  • sauce pan
  • oven
  • whisk
  • pot
  • baking pan
  • spatula

Directions

  1. Parboil the pasta.
  2. Drain and put in the baking pan. You should toss it around in some butter, oil, or margarine to keep it from sticking. Then add a generous amount of grated cheese and toss. You also have the option of placing half the pasta in the dish, filling the middle layer with meat sauce, and adding more pasta on top. You also have another option of tossing the pasta and the meat sauce together and leaving it like that. Do whatever your heart desires. You may also toss in some egg whites. Beat them a bit with a fork, and then toss them around with your hands into the pasta mixture. They just do this so they don't waste the eggs. It really doesn't make it tastier or anything.For the meat sauce in a large pot, saut the onion, garlic, and parsley in the oil until the onions turn translucent. Then add tomato paste (optional) and stir for a few seconds. Season with salt and pepper.
  3. Add chopped meat. Stir, let it release some juice. You could, at this point, add a splash of red wine for change in taste but it's really not necessary.
  4. Add the chopped tomatoes, cloves, and cinnamon, and let the tomatoes release some juice. Stir.
  5. Add the tomato sauce or crushed tomatoes and stir. Taste for salt.
  6. Add a cup or two of water, bring to a boil, reduce heat, and simmer on low for an hour and a half or until there is no water left in the pot.Now, as I said before, you have the option of layering the meat sauce, or mixing it in with the pasta.For the bchamel, in a saucepan on low heat, melt one stick and a half of butter.Gradually add flour and whisk until the roux forms a gunky ball and you can't stir anymore.Gradually add 6 cups of milk and the bouillon (if you want it). I'd say even 5 and 1/2, because I like my sauce really thick. Stir occasionally and make sure you whisk away the flour caught around the edges with a rubber spatula and whisk again. Once the sauce thickens, remove from heat.
  7. Add grated cheese, the egg yolks (slowly so they don't curdle while whisking very fast), the nutmeg.
  8. Add a pinch of salt (if necessary)and pepper. If you like creamy sauce, make it with the full six cups of milk.Make sure your pasta and meat sauce are at an even level in the pan, and then pour in the bchamel on top. Even it out with a spatula.You may top with more grated cheese, nutmeg, cinnamon, or even breadcrumbs.
  9. Bake in a 350 degree oven for about 40 minutes or until the top turns golden brown.Lastly and most importantly, let the pastitsio rest for an hour or two before eating. The bchamel has to set and solidify a little bit. If you don't wait, the sauce will gush out.

Nutrition Facts

Calories890kcal
Protein17.24%
Fat58.94%
Carbs23.82%

Properties

Glycemic Index
54.4
Glycemic Load
21.92
Inflammation Score
-9
Nutrition Score
29.682173977727%

Flavonoids

Naringenin
0.17mg
Apigenin
6.15mg
Luteolin
0.05mg
Isorhamnetin
0.55mg
Kaempferol
0.14mg
Myricetin
0.48mg
Quercetin
2.4mg

Nutrients percent of daily need

Calories:890.07kcal
44.5%
Fat:58.32g
89.72%
Saturated Fat:26.75g
167.19%
Carbohydrates:53.01g
17.67%
Net Carbohydrates:50.05g
18.2%
Sugar:10.99g
12.22%
Cholesterol:183.01mg
61%
Sodium:1176.65mg
51.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38.38g
76.76%
Selenium:53.91µg
77.01%
Phosphorus:697.12mg
69.71%
Calcium:673.3mg
67.33%
Vitamin K:55.27µg
52.64%
Vitamin B12:2.81µg
46.91%
Vitamin A:1885.95IU
37.72%
Zinc:5.47mg
36.5%
Vitamin B2:0.6mg
35.16%
Manganese:0.68mg
33.87%
Vitamin B6:0.51mg
25.62%
Vitamin B3:4.81mg
24.05%
Magnesium:86.35mg
21.59%
Potassium:741.77mg
21.19%
Iron:3.33mg
18.49%
Vitamin B1:0.27mg
18.14%
Copper:0.31mg
15.64%
Vitamin B5:1.56mg
15.57%
Vitamin E:2.21mg
14.73%
Vitamin D:2.07µg
13.82%
Vitamin C:10.62mg
12.87%
Folate:49.07µg
12.27%
Fiber:2.96g
11.86%
Source:Food.com