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How to Make Pastitsio III - A Step-by-Step Guide

Pastitsio is a traditional Greek baked pasta dish that is loved for its rich and comforting flavors. It's a popular choice for family gatherings and special occasions, and every family has their own take on this classic dish. This recipe for Pastitsio III is a delicious variation that is sure to become a new favorite in your household. With layers of pasta, savory meat sauce, and creamy béchamel, this dish is a true crowd-pleaser.

What sets this recipe apart is the addition of a few k...

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Ingredients

  • 1 (8 ounce) package elbow macaroni
  • 1 egg, beaten
  • ¼ cup grated Parmesan cheese
  • 1 pound roma (plum) tomatoes
  • 1 pound lean ground beef
  • ¼ cup chopped onions
  • 1 clove garlic, minced
  • 1 (8 ounce) can tomato sauce
  • ¼ cup chicken stock
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chili powder
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons margarine
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon ground black pepper
  • 1 ½ cups milk
  • 1 egg, beaten
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Combine pasta, 1 beaten egg, 1/4 cup Parmesan and set aside.
  • To make the meat sauce: Drop the plum tomatoes in boiling water for about 45 seconds. Peel the skin off then seed and chop. Cook ground beef, onion and garlic together in a skillet until meat is brown and onion is tender. Drain off fat. Stir in fresh tomatoes, tomato sauce, chicken stock, vinegar, chili powder, allspice, cinnamon, and salt. Bring to boil; reduce heat and simmer uncovered for 15 to 20 minutes until thick. You don't want the sauce to be watery.
  • To make the white sauce: Melt margarine in a saucepan and stir in flour and pepper. Add the milk all at once. Cook and stir until smooth, thick and bubbly. In a bowl, combine about half of the mixture with 1 beaten egg. Return the egg mixture into the saucepan with the remaining white sauce. Stir in 1/4 cup parmesan.
  • In a square glass baking dish, add 1/2 the pasta mixture. Next, add all of the meat sauce. Then, the remainder of the pasta and top with all of the white sauce. Sprinkle lightly with cinnamon, if desired.
  • Bake in preheated oven for 30 to 35 minutes. Let stand about 5 minutes before serving. The white sauce will firm when cooked.

    • Nutrition

    474 cal.

    • Total Fat: 22g
    • Saturated Fat: 8g
    • Cholesterol: 118mg
    • Sodium: 497mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 27g
    • Vitamin C: 14mg
    • Calcium: 190mg
    • Iron: 4mg
    • Potassium: 680mg

    Categories

    Greek recipes
    Pasta recipes
    Casserole recipes
    Beef recipes
    Bechamel recipes