Ingrédients pour Pastitsio
- 1 pound dry pasta (bucatini or ziti recommended)
- Not found in recipe (Parmigiano Reggiano used instead)
- Not explicitly quantified as a standalone ingredient; implied if 2 whole eggs are used instead of yolks
- 1/2 cup butter
- 1 pound ground beef (80/20 or 90/10)
- 1 large onion
- 2-3 cloves garlic
- 1/2 cup fresh parsley, chopped (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon ground cinnamon
- 1 (28 ounce) can crushed tomatoes
- Not found in recipe
- 1 (6 ounce) can tomato paste
- 1/4 cup olive oil
- Salt and freshly ground black pepper, to taste (for meat sauce); 1/2 teaspoon salt and 1/4 teaspoon white pepper (for béchamel)
- Not explicitly quantified as an ingredient in the dish (used for cooking pasta)
- 1/2 cup all-purpose flour
- 5 cups whole milk
- 3/4 cup grated Parmigiano Reggiano cheese (1/2 cup for topping, 1/4 cup for béchamel)
- 1/4 teaspoon ground nutmeg
- Not found in recipe
- 2 large egg yolks (optional, for a richer béchamel sauce)
- 1/2 cup dry red wine (optional)
- 1 teaspoon dried oregano
- 1/4 teaspoon ground allspice (optional)
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Comment préparer Pastitsio
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, brown the ground meat over medium-high heat. Drain off any excess fat.
- Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, red wine, oregano, cinnamon, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
- In a large bowl, combine the cooked pasta and meat sauce. Stir in half of the Parmesan cheese.
- Pour the béchamel sauce evenly over the pasta mixture.
- Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining Parmesan cheese over the top.
- Bake for 30-40 minutes, or until golden brown and bubbly.
- Let stand for 10-15 minutes before serving.
- **Béchamel Sauce:**
- Melt 1/4 cup butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in 3 cups of milk until smooth.
- Bring to a simmer, stirring constantly, until the sauce has thickened.
- Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
12g
Fat
96g
Carbs
14g
