Pastitsio
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
54
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Ziti450 g
Ground Beef3 tsp
Ground Cinnamon2 tbsps
Worcestershire Sauce1 cup
White Wine (dry)1 cup
Parsley (chopped fresh)2 tbsps
Breadcrumbs4 tbsps
Unsalted Butter2 large
Egg (lightly beaten)1 cup
All-Purpose FlourDirections:
1
Preheat the oven to 350 degrees F
2
Bring a large pot of salted water to a boil
3
Add the pasta and cook as the label directs
4
Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat
5
Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes
6
Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes
7
Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes
8
Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer
9
Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes
10
Stir in 1 tablespoon breadcrumbs and remove from the heat
11
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
12
Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil
13
Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta
14
Make the bechamel: Melt the butter in a medium saucepan over low heat
15
Whisk in the flour and cook, whisking, 1 minute
16
(Do not let the flour brown
17
) Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes
18
(Do not let the mixture boil
19
) Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt
20
Pour the bechamel evenly over the pasta in the baking dish
21
Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes
22
Let rest 10 minutes before serving
23
Photograph by Con Poulos