Authentic Greek Pastitsio
October 15, 2014
"Wonderful seasoning to the meat sauce, and the Bechamel topping is divine. Can be made ahead and baked day of party."
- MEAT SAUCE
- Serving Size: 1 (217.7 g)
- Calories 425.3
- Total Fat - 27.9 g
- Saturated Fat - 11.6 g
- Cholesterol - 132 mg
- Sodium - 1055.9 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 3.1 g
- Sugars - 5.3 g
- Protein - 19.7 g
- Calcium - 148.4 mg
- Iron - 2.2 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
If making ahead: Assemble casserole and put in fridge. Day of party, remove early enough that it can come to room temperature. Add at least 15 minutes extra to cook time. more if still cool.
Pasta: Cook pasta until done and drain immediately. Add egg, parmesan and milk and stir to combine. Set aside.
Meat Sauce: Brown meat and onion, drain off fat. Add remaining sauce ingredients. Taste and adjust seasonings. Set aside.
Bechamel: Melt butter in heavy saucepan over medium heat, whisk in flour and salt and cook until flour is golden.
Whisk in milk, a little at a time and continue to cook until thickened.
Remove from heat and temper remaining eggs. (Stir a little bit of hot Bechamel into eggs, then a little more. Then whisk eggs into sauce.
Assemble: Grease a large deep casserole dish. I use a 10 x 10 x 4 Corningware pan.
Put half pasta on bottom of pan, then the meat sauce, then the remaining pasta, then the Bechamel.
Bake at 350 degrees for 45-50 minutes. If top turns golden before casserole done, cover with foil. Let stand 10 minutes before serving.
No special items needed.