Pastitsio (Oamc) Recipe

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Pastitsio (Oamc)
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Ingredients
25
Count
Nutrition
346
Calories
Total time
120
Minutes
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Ingredients:

  • enough olive oil , to just coat the bottom of a large pot
  • 2 lbs lean ground meat (i often use a combo of beef and pork , lamb would be good too, but go heavier on the beef)
  • 2 (16 oz) cans diced tomatoes with juice (concasse)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup red wine
  • 1 lb penne or 1 lb rigatoni pasta
  • 2 cups whole milk
  • 1/2 cup grated kefalotiri or 1/2 cup romano cheese or 1/2 cup parmesan cheese
  • 6 tbsp butter
  • 1/3 cup flour
  • 4 cups milk
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp nutmeg
  • 3 eggs
  • 1/2 lb grated kefalotiri or 1/2 lb romano cheese or 1/2 lb parmesan cheese, divided

Directions:

  1. For the meat sauce, put some olive oil in a large pot; saute onion until lightly browned; add garlic; add meat and cook until brown, crumbling with a fork; add remaining meat sauce ingredients to skillet; mix well; cover and simmer for 1 hour, stirring occasionally, until quite thick; let mixture cool; remove and discard cinnamon stick and bay leaf.
  2. Prepare pasta by boiling until al dente in plenty of boiling, salted water; drain and place pasta in a large bowl; add butter, milk, eggs and 1/2 cup cheese; gently stir to coat; set aside.
  3. To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat.
  4. In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle.
  5. Preheat oven to 350°F and butter or oil (with olive oil) a large baking pan (my pan is about 18 x 10 ).
  6. Empty 1/2 of the penne mixture over bottom of pan; cover evenly with all of meat sauce; sprinkle 1/3 of the cheese over meat sauce; add remaining penne mixture, spreading evenly; sprinkle another 1/3 of the cheese over top; pour bechamel sauce evenly over entire casserole; top with remaining cheese.
  7. Bake until bechamel sauce sets and has golden-brown patches across top, approximately 45 minutes to 1 hour; cool at least 20 minutes before cutting into pieces for serving.
  8. Freezer Notes: Once the baked pastitsio has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 345.91 Kcal (1448 kJ)
Calories from fat 159.03 Kcal
% Daily Value*
Total Fat 17.67g 27%
Cholesterol 140.41mg 47%
Sodium 567.43mg 24%
Potassium 554.62mg 12%
Total Carbs 17.59g 6%
Sugars 8.15g 33%
Dietary Fiber 2.61g 10%
Protein 24.44g 49%
Vitamin C 2.7mg 4%
Vitamin A 0.1mg 4%
Iron 2.2mg 12%
Calcium 191.8mg 19%
Amount Per 100 g
Calories 108.39 Kcal (454 kJ)
Calories from fat 49.83 Kcal
% Daily Value*
Total Fat 5.54g 27%
Cholesterol 43.99mg 47%
Sodium 177.79mg 24%
Potassium 173.78mg 12%
Total Carbs 5.51g 6%
Sugars 2.55g 33%
Dietary Fiber 0.82g 10%
Protein 7.66g 49%
Vitamin C 0.8mg 4%
Iron 0.7mg 12%
Calcium 60.1mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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