Nikki’s Perfect Pastitsio
TOTAL TIME: Prep: 45 min. Bake: 50 min.
YIELD: 12 servings.
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana
Ingredients
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2-1/2 cups uncooked penne pasta
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2 tablespoons butter, melted
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1 cup grated Parmesan cheese
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1-1/2 pounds ground sirloin
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1 medium onion, chopped
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2 garlic cloves, minced
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1 can (15 ounces) tomato sauce
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1 cup shredded Parmesan cheese, divided
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BECHAMEL SAUCE:
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1/2 cup butter, cubed
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2/3 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 cups 2% milk
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2 large eggs, beaten
Directions
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1.
Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
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2.
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.
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3.
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.
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4.
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.
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5.
Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.
Nutrition Facts
1 piece: 332 calories, 18g fat (10g saturated fat), 98mg cholesterol, 718mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 20g protein.
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