Skillet Pastitsio Recipes

PASTITSIO

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes. Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes. Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes. Stir in 1 tablespoon breadcrumbs and remove from the heat.
• When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.
• Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil. Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.
• Make the bechamel: Melt the butter in a medium saucepan over low heat. Whisk in the flour and cook, whisking, 1 minute. (Do not let the flour brown.) Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes. (Do not let the mixture boil.) Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.
• Pour the bechamel evenly over the pasta in the baking dish. Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes. Let rest 10 minutes before serving.

EASY GREEK SKILLET PASTITSIO

Steps:

• Bring a large pot of water to a rolling boil. Season with salt. It should taste as salty as sea water.
• Heat a large oven-proof skillet to a medium heat. Add butter. Once butter melts, whisk in flour. Slowly whisk in milk and 1/4 tsp salt. Bring to a boil and reduce to a simmer. Simmer until thickened, about 3 minutes.
• Pour sauce into a medium bowl and add 1/4 cup cheese and egg and egg yolk. Whisk to combine. Season to taste with salt and pepper. Set aside. Wipe pan clean.
• Add lean ground beef and onion to the same skillet. Season with a little bit of salt. Turn the heat on medium and cook until onions are soft and beef is cooked through, about 5 minutes. Make sure to break the meat up with a wooden spoon.
• Add tomato paste, cinnamon, sugar, water and 3/4 tsp. salt. Simmer for 8-10 minutes. Season to taste with salt and pepper.
• When the sauce has been simmering for about five minutes. Add the shells to the water. Cook until just under aldente. Drain into a colander. Add the pasta back to the large pot and add the meat sauce along with 3/4 cup of the reserved béchamel sauce. Add remaining 1/4 teaspoon salt. Stir to combine. Season with salt and pepper.
• Add half of the pasta back to the oven-proof skillet. Pour half of the remaining béchamel sauce on top along with remaining 1/2 cup cheese. Spread the rest of the pasta and beef over the béchamel and then cover with remaining béchamel.
• Bake in a 350 degree oven for 30 minutes. Turn on the broiler until top is brown and the pasta noodles are starting to get crispy on the edges. Let it sit for about 10 minutes before serving. Garnish with extra grated cheese.

SKILLET PASTITSIO

Steps:

• Adjust an oven rack to the middle position and heat the oven to 475 degrees. Cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. Transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat.
• Add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. Add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds.
• Stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 9 to 12 minutes.
• Whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute. Off the heat, stir in 1/2 cup of the Pecorino and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Pecorino over the top and bake until lightly browned, 5 to 10 minutes. Serve.