Best Kittencals Greek Pastitsio Recipes

KITTENCAL'S GREEK PASTITSIO

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot.
• To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly.
• Add in eggs and mix well; set aside.
• For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes.
• Add in garlic and cook for 2 minutes.
• Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned.
• Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally.
• Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes.
• Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute.
• Cool for about 10 minutes before whisking in the egg.
• Season with salt and black pepper.
• Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture.
• Preheat oven to 350 degrees F.
• TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish.
• Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture.
• Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover.
• Top with about 1 cup grated Parmesan cheese (can use more or less).
• Bake for about 50-60 minutes or until golden brown.
• Allow to rest for about 20 minutes before slicing.

GREEK PASTITSIO

Steps:

• Cook penne according to package directions. Drain, rinse with cold water to eliminate sticking, and set aside.
• Lamb mixture:.
• Heat olive oil in a large sauté pan over medium high heat. Brown lamb in two batches, seasoning with salt and pepper. Set lamb aside and pour off excess grease.
• Reduce heat to medium and add onion. Cook until translucent, about 5minutes. Add garlic, rosemary, oregano, and nutmeg. Cook another minute. Add wine and deglaze pan.
• Reduce wine to about 1 tablespoon. Stir in tomatoes, including liquid, and lamb. Season with additional salt and pepper. Simmer for about 15 minutes. Stir in Haloumi cheese and cook another 5 minutes.
• Heat oven to 400°F.
• Sauce:.
• Heat milk in the microwave on high for 1 1/2 minutes. Melt butter in a sauce pan over low heat. Whisk in flour and cook, stirring constantly, for four minutes.
• Slowly pour in hot milk, whisking steadily, and cook until thickened. Slowly whisk in egg yolks. Whisk in kefalotiri (Haloumi or parmegiano) cheese, cooking until melted and thick. Stir in salt and pepper.
• Assemble:.
• Toss pasta with shredded Haloumi or mozzarella cheese. Layer 3/4 of pasta in the bottom of 9 x 13 casserole dish. Layer meat mixture on top of pasta.
• Distribute remaining pasta over meat. Pour sauce evenly over pasta. Place casserole in middle of oven and cook for 35 - 45 minutes or until top is a golden brown.
• Serve with fresh crusty bread and a salad.

NIKKI'S PERFECT PASTITSIO

Steps:

• Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)

Steps:

• Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
• Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
• Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
• Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
• Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
• Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

GREEK PASTITSIO

Steps:

• Pre-heat the oven to 180c/350f/Gas mark 4.
• Cook the macaroni as pack instructions until tender. Drain.
• Meanwhile, fry the minced beef and onions until brown. Stir in the tomatoes, tomato puree, herbs and seasonings. Bring to the boil, cover and simmer for 15 minutes.
• To prepare the topping, melt the butter in a pan, add the flour and cook for 1 minute, stirring. Blend in the milk and bring to the boil, still stirring. As soon as it thickens remove from the heat. Be careful not to burn it. Stir in 100g of the cheese, the yoghurt and the beaten egg.
• Combine the macaroni and minced beef mixture and put into an ovenproof dish. Pour over the topping and sprinkle with the remaining cheese. Bake for 35-40 minutes until golden. Stand for 5-10 minutes before serving to allow the topping to firm up.

GREEK PASTITSIO

Steps:

• Cook macaroni; drain, and return to pan.
• Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
• In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
• Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
• In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
• Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
• Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
• Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
• Blend in the 1/3 cup Parmesan cheese.
• Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
• Spoon the meat mixture evenly on top, then the remaining pasta.
• Pour cream sauce over top, to cover completely.
• Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
• Let stand for 10 minutes.