You must be logged in to post a review.
Pastitsio is a Greek baked ziti/lasagna with a rich lamb tomato sauce and béchamel.
Add the olive oil to a large sauté pan over medium-high heat. Once hot, add the ground beef and lamb and cook for 5-6 minutes, or until the meat has completely cooked through. Add the onion and garlic to the lamb and beef mixture and continue to cook until the onions are soft and the garlic is very fragrant, about 4-5 minutes. Salt and pepper generously.
Pour the white wine into the sauté pan and stir. Allow the wine to reduce by at least half before adding the tomato puree, oregano, cinnamon, 1 teaspoon nutmeg, and 1 teaspoon allspice. Bring the sauce to a simmer and allow to simmer for 20-30 minutes or until the sauce is quite thick. Remove pan from heat and set aside.
While the tomato sauce is simmering, fill a stock pot with water and bring to a boil. Then add the pasta. Cook the pasta as per the directions on the packaging except cut back the time by 1-2 minutes so that your noodles don’t overcook when you get to the baking step.
While the pasta is cooking begin preparing the béchamel sauce by melting 1/4 cup of the butter in a large sauté pan on medium heat. Once melted, slowly add the flour, whisking continuously to fully incorporate the fat and flour to make a roux. Continue whisking for 2-3 minutes to cook out the raw flour taste. Slowly add the milk to the roux, again whisking continuously. Add the ½ teaspoon of nutmeg and allspice to the béchamel and let the mixture cook for 5 minutes. Remove pan from the heat.
Place the egg yolks in a small bowl, and while mixing them continuously, slowly add a tablespoon of the béchamel to the yolks at a time. Do this 4 or 5 times to temper the eggs. Then add the egg mixture to the pan with the rest of the béchamel and whisk to combine fully. Set aside. Note: Do not dump the yolks directly into the hot béchamel sauce without tempering them first or else you will end up with scrambled eggs.
Preheat your oven to 375 F. Once the pasta is cooked, remove the stock pot from heat and drain the pasta in a colander. Set the hot stock pot aside and place the remaining 1/4 cup of butter into it. Once butter is melted, add the ziti along with the reserved egg whites. Toss to combine but be careful not to break the noodles.
To assemble the pastitsio, in a 13 by 9 Pyrex baking dish, apply a layer of cooking spray so that the food does not adhere to the dish. Then, spread the ziti across the bottom of the dish, being sure to evenly distribute the noodles. Then, place the tomato sauce over the top of the ziti. Top the tomato sauce with the béchamel, making sure that the entire dish is covered.
Sprinkle with freshly grated Parmesan cheese on top. Place dish in the oven, uncovered, for 45 minutes or until the cheese and béchamel sauce start to brown slightly. Remove pan from oven and set it on a rack. Allow to rest for 5-10 minutes before serving.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!