Mediterranean Penne Pastitsio Recipes
MEDITERRANEAN PENNE PASTITSIO
This is a dish not only celebrated by Greeks but also by Italians. Depending where you are in Italy, Pastitsio is a dish that Italians and Greeks alike love to indulge in. It's a great change from lasagna or pasta in the oven. Being from southern Italy and right across the Adriatic from Greece we share a lot in Mediterranean...
Provided by Annamaria Settanni McDonald
Categories Other Main Dishes
Time 1h25m
Number Of Ingredients 25
Steps:
- 1. Cook the pasta in salted boiling water until al dente. Drain and return to pan.
- 2. In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add the parmesan cheese and toss well. Leave until cool, then add eggs and toss again. Set aside.
- 3. For the sauce, drizzle extra virgin olive oil in a large pot over medium heat. Add the onion and minced garlic, saute for 5 minutes.
- 4. Add the ground meat and saute over medium heat for at least 10 minuted and until meat is no longer pink.
- 5. Drain most of excess liquid but not all, add the wine, and cook for 2 more minutes.
- 6. Add the oregano and thyme, mix and cook for about 5 minutes.
- 7. Add tomatoes, salt and seasoned pepper blend. Simmer for 40-45 minutes stirring occasionally. Set sauce aside.
- 8. Preheat oven to 350'F.
- 9. For the Bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.
- 10. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
- 11. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
- 12. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
- 13. Butter a 9x13 Baking dish, you can lay the pasta down, add the tomato meat sauce, then the Bechamel sauce and add the remaining 3/4 cups of freshly grated Parmesan cheese or....
- 14. You also again butter a 9x13 baking dish. Mix the pasta with the tomato meat sauce, place into baking dish and top with Bechamel Sauce and top with the remaining 3/4 cups of freshly grated Parmesan cheese.
- 15. Bake for about 45 minutes to 1 hours until top is lightly browned and dish is bubbling. Set aside and cool for 10 minutes. Serve dish while hot.
- 16. *Note: You can freeze this dish and then cook when your ready to make for dinner. You have to cook longer but have topping lightly browned and mixture bubbling. About 1 1/2 hours or so depending on your oven.
- 17. *Serve with fresh warm bread and a fresh green salad with balsamic vinaigrette dressing.
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- Make the Meat Sauce: Combine the chopped onion and olive oil in a medium saucepan. Cook over medium heat for about 8 minutes or until soft and golden. Add the garlic and warm through 30 seconds. Add the ground beef and cook it over medium-high heat for 7-8 minutes. Add the crushed tomatoes, salt, pepper, Bay leaves, red pepper flakes, and oregano. Mix to combine. Add the water, bring to a boil then reduce the heat to medium-high. Cook for 15 minutes or until the sauce thickens. Taste and adjust the seasoning if needed. Add the parsley and mix together.
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