Island Pasticio (Greek Noodle Casserole With Ground Meat) |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This tasty pasticio recipe is very popular in Greece. If you close your eyes and taste it, you'll travel and you will arrive in a taverna on a Greek Island. Ingredients:
500 g noodles (ziti or penne rigate) |
4 tablespoons olive oil |
1 onion, chopped |
1 garlic clove |
500 g ground beef |
450 g tomatoes, pelati chopped |
2 tablespoons bread, crumbs |
100 ml dry wine |
1 tablespoon tomato concentrate |
1 tablespoon oregano, dried |
1/2 tablespoon cinnamon, ground |
pepper |
1 teaspoon salt |
3 tablespoons kefalotiri (substitute pecorino or parmigiano cheese) |
1 egg |
3 tablespoons margarine |
3 tablespoons flour |
2 cups milk |
2 cups water |
2 medium mashed potatoes (susbstitute 2 tablespoon potato powder and 1 cup water) |
1/2 teaspoon nutmeg |
pepper |
salt |
2 tablespoons kefalotiri (substitute pecorino or parmigiano cheese) |
1 egg |
Directions:
1. Prepare the pasta in salted water as indicated in the product descriptions. Drain it well and keep warm.
2. In the meanwhile prepare the meat sauce:.
3. Fry the onion in the oil until golden.
4. Add garlic and meat. Cook for 5-8 Minutes until done.
5. Switch off the heat.
6. Add all the other ingredients one after the other as indicated in the ingredients list.
7. If necessary adjust the salt.
8. Mix milk with water in bowl.
9. For the bechamel melt margarine and add the flour.
10. Reduce heat when the flour changes color and add the milk/water mix at once. Stir it quickly until it thickens. Switch off the heat source.
11. Add all the remaining ingredients and adjust the salt.
12. Prepare your baking mold with some olive oil.
13. Put 2/3 of the pasta on the bottom of the mold (at least a 4 liter casserole!).
14. Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Don't stir!
15. Bake 40 Minutes at 180°C or until the top is golden (heat and timing are basing it on convection oven).
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