How to Make Pastitsio

Byamazingfoodstv


Host Bridget Lancaster shares the steps to making a hearty Pastitsio.

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34 Comments

  2. Greek here as well, if you can cook the pasta in the béchamel, that means the béchamel is not thick enough–never have seen that before….I think the béchamel Greeks make is much thicker and not a classic béchamel as far as ratios go….interesting that you are using oregano and mint….of course the classic is cinnamon but I have also seen combos with that and clove or allspice, even bay leaf….I personally use cinnamon and cloves….I also used powdered cinnamon because you have more control, that whole stick thing some Greeks do you can't control the intensity and you don't want it tasting like dessert….oregano sounds interesting but mint….I would have to try it before I knock it….I've also seen the yolks go only in the béchamel and the whites can be mixed in w the pasta and the meat so it doesn't go to waste….

  4. DO NOT MAKE THIS VERSION. This was absolutely disgusting. I followed the recipe to a T. It tasted like garbage. I wouldn't feed it to a dog. Thanks for costing me a ton of money worth of ingredients and all evening in the kitchen. DISGUSTING.

  6. I live in Cincy and eat Skyline, Gold Star and Blue Ash Chili. I literally made this recipe this evening. . I spent almost 3 hours making a less flavorful 3 way lol. The béchamel just lacks flavor. I adore ATK, and will continue to make their recipes. This is great for the rest of the country, but for the greater Cincinnati area, just get Skyline.

  18. Ingredients listed and instructions :I wrote this out for myself in order to make it tonight.
    If there are corrections to be made, let me know.

    Sauce:

    1 TBSP Water
    1/4 tsp Baking Soda
    3/4 tsp Table Salt

    Mix:
    the first 3 Ingredients to dissolve.

    Add:
    8 Ounces 93% lean ground beef

    Mix: the ground beef into the water mixture.
    Set aside.

    In Medium Saucepan
    Add:
    1 Tablespoon cooking oil on Medium Heat till it shimmers.
    Add:
    1/2 Cup finely diced onion
    Cook till softened, about 3 minutes.
    Add together in small bowl:
    3 grated Garlic cloves
    1 tsp dried oregano
    1 tsp regular paprika
    1/8 tsp red pepper flakes
    1/8 tsp freshly ground black pepper
    1 1/4 tsp ground cinnamon
    1 tsp dried spearmint

    Add: spice/garlic mixture into softened onions.
    Cook: an additional 1-2 minutes till aromatic.

    Add: 1/4 cup red wine (Pinot noir or other drinkable type)
    Cook: an additional 3 minutes
    Add: 1/3 cup tomato paste
    1/2 cup water
    meat mixture
    Stir: to combine and break up the meat pieces.
    REDUCE heat to Low.
    Cover with a lid.
    Simmer for 30 minutes. Remove from heat and reserve. (Can be cooked ahead up to 3 days in advance)

    Béchamel Sauce and Pasta

    Medium saucepan on medium heat
    2 TBSP Butter – melt

    In separate bowl Mix:
    2 TBSP AP Flour
    1/2 tsp table salt
    1/4 tsp grated nutmeg
    1/8 tsp black pepper
    1 grated clove garlic

    Add: flour mixture to melted butter and cook on medium heat for about 1 minute- till starts to toast.
    Add: 4 cups whole milk
    Whisk and add milk slowly at first to prevent lumps, as it thickens, add all the milk.
    Let come up to a simmer.
    Add: 8 ounces of Ziti pasta
    Stir: and let it return to a simmer. Stir as needed to keep pasta from sticking.

    Grate: one cup of Kassiri cheese.
    (Substitute 2 parts provolone 1 part pecorino Romano if needed)

    Stir: roux mixture in pan and add pasta. Stir.
    Turn heat Off.
    Add: a lid and let steep for 15 minutes.

    Spray: an 8 inch baking dish with vegetable oil spray.
    Strain: pasta by spoonfuls and add to the dish leaving most of the sauce behind.
    Dollop the reserved meat sauce on top and spread evenly with a spatula.
    Whisk: in 1/3 more of grated cheese into the béchamel sauce and Add:
    1 beaten egg & whisk well.
    Pour: completed béchamel mixture onto meat sauce layer evenly.
    Sprinkle: remaining 1/3 cheese on top

    Place on a rimmed baking pan to catch possible overflow and BAKE AT 375 oven for 40-50 minutes till browned and bubbly.
    Let cool 15 mins before serving.

  23. The beef reminds me what your sloppy joe mixture should look like before you place it on a bun. Ohhh, I love this dish!!!
    I am happy to see the🤗 Greek subscribers commenting! We are going to get those fine little touches that makes their families dishes so delicious!!!❤😉👏👏

  27. Had a local restaurant who use to serve this on Thursdays. I never had it before. It became my favorite dish. And it was even better the next day as leftovers. They changed their menu a couple years ago and this was one of the casualties. They replaced unit with a fantastic BBQ pork mac and cheese. But, I ask every now and then if they will bring it back.

  33. Pastitsio

    You need 4 layers

    The bottom sauce layer

    The cooked pasta

    The bechamel

    The cheese

    Cook some pasta

    I use parpadelle, fusilli, rotini, linguine, etc. I like thinner pastas, rigatoni can be a little thick and coarse. You can use what you like, just don't over cook it. Bite it, it is tender. Al dente`

    til al dente`

    Set it aside, keep it warm.

    Cook the Bechamel

    2 TBL butter and flour per cup of milk or 1/2&1/2 is the ratio

    I use about 3 cups 1/2&1/2. Bechamel or white sauce goes by thin, thick or mega thick. The amount of butter/flour makes the thickness. Very Thick sits on a metal spoon and doesn't drip.

    add a little salt, pepper, nutmeg

    Make the thickening first, melt the butter, add the flavorings and flour, whisk and cook a minute on medium, don't let it brown. ALWAYS taste for the salt. You can add more, you can't take it away if too much.

    Add the milk, whisk and cook for about 10 minutes.

    This needs to be THICK.

    Cook the Meat Sauce

    2 TBL EVOO in a medium pan

    Add 1 teaspoon each of dried Organo, Basil

    Sprinkle of fennel seed (fennel seed is added to Italian sausage and gives that anise flavor)

    Mince a couple garlic, add it. You add all this FIRST to the oil, you will smell the aroma, that wakes up the herbs. Enjoy.

    Sprinkle of Salt and Pepper to taste

    Add 3/4 of a TUBE of Tomato Paste, let it "bloom" or cook a bit, the TUBE is so much better, nothing other than tomatoes and salt. Think about that.

    1-3 TBL Sugar ( you can skip this if you prefer, I like my sauce a tiny bit sweet)

    Add 1 Lb Ground Beef, Turkey or Pork Sausage til not pink

    Mix this really well, I use a serving fork to break down the meat.

    Then add 1 Big can Cento or Mutti Crushed Tomatoes or Peeled Tomatoes (I puree the peeled tomatoes first and add with the juice)

    This needs to be THICK.

    Preheat Oven to 375

    Get a 9x13pan

    Meat Sauce first on the bottom

    Then the pasta

    Then the bechamel

    Then the cheese, slices of provolone, grated Italian cheeses, whatever.

    Sprinkle some EVOO over the cheese and cook to bubble and brown, about 25-30 min. Let set for about 5 minutes and eat.
    You could make a Veggie version with the sauce instead of meat, cook the veggies first to tender in bite size pieces and add to the sauce.

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