Pastitsio
Pastitsio
Ingredients
For the Meat Sauce
- 2 tablespoons extra virgin olive oil, generous amount
- 1 kg minced meat
- 1 onions, chopped
- 3 cloves garlic, minced
- 1 red chili
- 2 tablespoons tomato paste
- 1 cinnamon stick
- 1/2 teaspoon bahari, ground
- 3 whole cloves
- 1 bay leaf, fresh
- 1 sprig fresh thyme
- 250 ml chicken stock
- 700 g Leggo's Passata
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1 tablespoon butter, grated
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon nutmeg, freshly grated
For the Pasta
- 500 g pastitsio pasta
- 2 eggs
- 1/2 cup grated cheese, such as Kefalotyri or Parmesan
For the Béchamel Sauce
- 50 g butter
- 4 tablespoons all-purpose flour
- 750 ml milk, warm
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Kefalograviera cheese, grated
- 2 eggs, yolks separated, or 2 whole eggs
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Topping
- 1/4 cup grated cheese, such as Kefalotyri or Parmesan
Instructions
- 1
Preheat your oven to 180°C. In a large, deep pan or Dutch oven, add a generous amount of extra virgin olive oil over medium-high heat.
⏱️ 5 min•🌡️ 180
- 2
Add the minced meat to the hot pan and brown it thoroughly, breaking it up with a spoon. Season with 1 teaspoon of salt.
⏱️ 10 min
- 3
Once the meat is browned, add the chopped onions, minced garlic, and the red chili. Sauté until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. Then add the cinnamon stick, bahari, whole cloves, bay leaf, and fresh thyme. Fry off for another minute until fragrant.
⏱️ 3 min
- 5
Pour in the chicken stock and the 700g bottle of Leggo's Passata. Grind in the black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 30 minutes, or until thickened. Stir occasionally.
⏱️ 35 min
- 6
While the meat sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pastitsio pasta and cook according to package directions until al dente.
⏱️ 10 min
- 7
Once the meat sauce has reduced, remove it from the heat. Stir in the grated butter, chopped fresh parsley, and grated nutmeg. Taste and adjust seasoning if necessary. Remove the cinnamon stick, bay leaf, and thyme sprig before assembling.
⏱️ 2 min
- 8
Drain the cooked pasta thoroughly. In a large bowl, combine the drained pasta with the 2 eggs and 1/2 cup of grated cheese. Mix well to ensure the pasta is evenly coated.
⏱️ 5 min
- 9
To make the béchamel sauce, melt 50g of butter in a separate medium saucepan over medium heat. Add the 4 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 3 min
- 10
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. This should take about 8-10 minutes.
⏱️ 10 min
- 11
Remove the béchamel from the heat. Stir in the grated nutmeg and 1/2 cup of grated Kefalograviera cheese until melted and smooth. Whisk in the 2 eggs (or egg yolks) quickly to prevent scrambling. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 5 min
- 12
Assemble the Pastitsio: Spread the prepared pasta evenly in a large baking dish (approximately 25x35 cm).
⏱️ 2 min
- 13
Top the pasta layer with the meat sauce, spreading it out to cover the pasta completely.
⏱️ 2 min
- 14
Ladle the béchamel sauce over the meat sauce, ensuring it forms an even, thick layer across the entire surface.
⏱️ 2 min
- 15
Sprinkle the remaining 1/4 cup of grated cheese over the béchamel topping.
⏱️ 1 min
- 16
Bake in the preheated oven for 60 minutes, or until the top is golden brown and bubbly.
⏱️ 60 min•🌡️ 180
- 17
Once baked, remove the Pastitsio from the oven and let it rest for at least 10 to 15 minutes before cutting and serving. This allows it to set and makes for cleaner slices.
⏱️ 15 min
Kitchen Tools
Pastitsio
For the Meat Sauce
- 2 tablespoons extra virgin olive oil, generous amount
- 1 kg minced meat
- 1 onions, chopped
- 3 cloves garlic, minced
- 1 red chili
- 2 tablespoons tomato paste
- 1 cinnamon stick
- 1/2 teaspoon bahari, ground
- 3 whole cloves
- 1 bay leaf, fresh
- 1 sprig fresh thyme
- 250 ml chicken stock
- 700 g Leggo's Passata
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1 tablespoon butter, grated
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon nutmeg, freshly grated
For the Pasta
- 500 g pastitsio pasta
- 2 eggs
- 1/2 cup grated cheese, such as Kefalotyri or Parmesan
For the Béchamel Sauce
- 50 g butter
- 4 tablespoons all-purpose flour
- 750 ml milk, warm
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup Kefalograviera cheese, grated
- 2 eggs, yolks separated, or 2 whole eggs
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Topping
- 1/4 cup grated cheese, such as Kefalotyri or Parmesan
Instructions
- 1
Preheat your oven to 180°C. In a large, deep pan or Dutch oven, add a generous amount of extra virgin olive oil over medium-high heat.
⏱️ 5 min•🌡️ 180 - 2
Add the minced meat to the hot pan and brown it thoroughly, breaking it up with a spoon. Season with 1 teaspoon of salt.
⏱️ 10 min - 3
Once the meat is browned, add the chopped onions, minced garlic, and the red chili. Sauté until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. Then add the cinnamon stick, bahari, whole cloves, bay leaf, and fresh thyme. Fry off for another minute until fragrant.
⏱️ 3 min - 5
Pour in the chicken stock and the 700g bottle of Leggo's Passata. Grind in the black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 30 minutes, or until thickened. Stir occasionally.
⏱️ 35 min - 6
While the meat sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pastitsio pasta and cook according to package directions until al dente.
⏱️ 10 min - 7
Once the meat sauce has reduced, remove it from the heat. Stir in the grated butter, chopped fresh parsley, and grated nutmeg. Taste and adjust seasoning if necessary. Remove the cinnamon stick, bay leaf, and thyme sprig before assembling.
⏱️ 2 min - 8
Drain the cooked pasta thoroughly. In a large bowl, combine the drained pasta with the 2 eggs and 1/2 cup of grated cheese. Mix well to ensure the pasta is evenly coated.
⏱️ 5 min - 9
To make the béchamel sauce, melt 50g of butter in a separate medium saucepan over medium heat. Add the 4 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 3 min - 10
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. This should take about 8-10 minutes.
⏱️ 10 min - 11
Remove the béchamel from the heat. Stir in the grated nutmeg and 1/2 cup of grated Kefalograviera cheese until melted and smooth. Whisk in the 2 eggs (or egg yolks) quickly to prevent scrambling. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
⏱️ 5 min - 12
Assemble the Pastitsio: Spread the prepared pasta evenly in a large baking dish (approximately 25x35 cm).
⏱️ 2 min - 13
Top the pasta layer with the meat sauce, spreading it out to cover the pasta completely.
⏱️ 2 min - 14
Ladle the béchamel sauce over the meat sauce, ensuring it forms an even, thick layer across the entire surface.
⏱️ 2 min - 15
Sprinkle the remaining 1/4 cup of grated cheese over the béchamel topping.
⏱️ 1 min - 16
Bake in the preheated oven for 60 minutes, or until the top is golden brown and bubbly.
⏱️ 60 min•🌡️ 180 - 17
Once baked, remove the Pastitsio from the oven and let it rest for at least 10 to 15 minutes before cutting and serving. This allows it to set and makes for cleaner slices.
⏱️ 15 min