Pastitsio

Ah, Pastitsio, get ready to dive into the divine Greek world of taste, an absolute comfort food at its best. Traditionally served on special occasions and gatherings, this bold and flavorful dish is as filling as it is delectable ��� think layers of tube pasta, richly seasoned beef, and creamy b��chamel sauce. This iconic, lasagna-like casserole, beloved in Greece and Cyprus, will have your tastebuds doing the Zorba dance. Trust me, the incredible aroma of this baked pasta when it comes out fresh from your oven will make you and your guests go OPA!

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 75 minutes
Servings: 6-8 servings

Now, ready to sprinkle some Greek magic in your kitchen? Let���s jump on to the ingredients and directions.

Ingredients & Equipment You’ll Need

Ingredients:

• 500g pasta tubes (pasta)
• 1kg ground beef
• 1 large onion, chopped (onion)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup grated cheese
• 2 cans tomato sauce
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• For Bechamel Sauce: 1 litre milk, 200g butter, 1 cup flour, 4 eggs, pinch of nutmeg

Equipment:

• Oven
• Large pot for boiling pasta
• Large pan for ground meat
• Whisk
• Baking dish (9×13, rectangular)

Now, let’s plunge in the actual cooking procedure.

How To Make Pastitsio

1. Preheat the oven to 180��C. Grease your baking dish and set aside.
2. In a large pot, boil the pasta in salted water until al dente. Drain and return to pot, toss with a bit of olive oil to ensure it doesn’t stick.
3. In a large pan over medium heat, heat olive oil. Cook onion until soft, then add garlic and cook until fragrant. Add ground beef, breaking it up and cook until no pink remains. Stir in tomato sauce and season with salt, pepper, cinnamon and nutmeg.
4. Layer pasta, ground beef mixture, and cheese alternatively topping it off with a generous helping of Bechamel sauce. You could sprinkle extra cheese on top, if you are a cheese lover.
5. Place the dish in the preheated oven cautiously and bake it for around 45 minutes or until golden on top.
6. It’s important to let it cool for around 15 minutes before serving so it holds its shape.

Tips For The Best Results

• Do not overcook your pasta. It should be al dente, as it will continue to cook in the oven.
• Use whole milk for your Bechamel sauce for creamier texture.

Storage Tips

• Store leftovers in an airtight container. It can be refrigerated for up to 4 days.
• Though best served fresh, you can freeze it for up to one month. Be sure to allow it to cool before freezing.

Frequently Asked Questions

Q: Can I make Pastitsio ahead of time?

A: Yes, you can prepare the components a day ahead and assemble just before baking.

Q: Can I use another type of meat for this recipe?

A: Yes, you can substitute beef with lamb or even a ground poultry.

Q: What kind of pasta should I use?

A: Traditional Greek pasta tubes work best, but penne or ziti can also work fine.

Q: What can I serve with Pastitsio?

A: Pastitsio can be enjoyed on its own, though it pairs well with a simple Greek salad or steamed vegetables.

Nutritional Facts of Pastitsio

• Calories: 615 kcal
• Carbohydrates: 48 g
• Protein: 28 g
• Fats: 35 g
• Saturated Fat: 17 g
• Cholesterol: 145 mg

Phew, there we have it!! Your perfect rendition of Pastitsio. This comforting and cheesy pasta bake is a real crowd pleaser. Whether for a festive gathering or a casual night in, this recipe is sure to transport you straight to the islands of Greece without ever leaving your kitchen. So, gather around the table and let the feast begin. Opa!