Greek Pastichio Recipe
Greek pastichio is a delightful and hearty dish, perfect for those who love a combination of pasta, meat, and creamy sauce. This recipe captures the essence of Greek cuisine with its aromatic spices and layered textures. It's a great meal for family gatherings or a cozy dinner.
Ingredients
- 1 lb tubular pasta like penne or ziti
- 2 eggs beaten
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 garlic cloves minced
- 1 lb ground beef or lamb
- 1 can 14 oz crushed tomatoes
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- Nutmeg a pinch
- Salt and pepper to taste
- 2 eggs beaten
Instructions
- Prepare the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and return to the pot.
- Stir in the beaten eggs and Parmesan cheese. Set aside.
- Make the Meat Sauce:
- Heat the olive oil in a large skillet over medium heat.
- Sauté the onion and garlic until translucent.
- Add the ground meat and cook until browned.
- Stir in the crushed tomatoes, cinnamon, salt, and pepper.
- Simmer for about 15 minutes, then remove from heat.
- Prepare the Béchamel Sauce:
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for a minute.
- Gradually add the milk, whisking continuously to prevent lumps.
- Season with nutmeg, salt, and pepper.
- Cook until the sauce thickens. Remove from heat and let it cool slightly.
- Stir in the beaten eggs.
- Assemble the Pastichio:
- Preheat the oven to 350°F (175°C).
- Lightly oil a large baking dish.
- Spread half of the pasta in the dish.
- Cover with the meat sauce.
- Add the remaining pasta.
- Pour the béchamel sauce over the top, spreading evenly.
- Bake:
- Bake in the preheated oven for about 45 minutes, or until the top is golden and the sauce is bubbly.
- Let the pastichio rest for 15-20 minutes before serving.