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Pastitsio

Pastitsio (mediterranean pasta bake) from Stefano Faita

Main course | Easy | 1 hour 45 minutes
Main course
Easy
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Recipe details

Ingredients

Meat sauce

Béchamel sauce

Assembly

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Directions

Meat sauce

  1. Heat a large skillet over medium-high heat.
  2. Pour in olive oil. Once hot, add ground chicken and beef. Season with salt and pepper.
  3. Cook meat, stirring from time to time, until no longer pinkish, about 8 to 10 minutes. 
  4. Reduce heat to medium. 
  5. Add onion, garlic, rosemary, and bay leaf. 
  6. Cook, stirring from time to time, until onion is soft, about 5 minutes.
  7. Add tomato paste and cook for 1 minute.
  8. Pour in bouillon and tomatoes. Bring to a boil. 
  9. Reduce heat and let simmer, stirring occasionally, until mixture thickens, 30 to 40 minutes.
  10. Let cool slightly. Remove bay leaf. 
  11. Stir in beaten eggs, grated cheddar, and parsley.

Béchamel sauce

  1. Melt butter in a saucepan over medium heat.
  2. Add flour and mix into a roux.
  3. Continue cooking, stirring constantly, for 2 to 3 minutes.
  4. Gradually whisk in milk, mixing with roux. Continue whisking and bring to a boil. 
  5. Reduce heat and let simmer, whisking often, until sauce thickens, about 10 minutes.
  6. Add nutmeg, salt, and pepper.
  7. Remove from heat and gradually whisk in beaten eggs.
  8. Incorporate grated cheddar.

Assembly

  1. Cook pasta in a large pot of boiling salted water until al dente.
  2. Drain and mix with 500 mL (2 cups) bechamel sauce.
  3. Preheat oven to 180°C (350˚F). Lightly oil a 33 cm x 23 cm x 8 cm (13 in. x 9 in. x 3 in.) baking dish.
  4. Layer ingredients in baking dish in the following order: pasta, meat sauce, and remaining bechamel sauce.
  5. Bake until top is golden and firm, 45 to 60 minutes.
  6. Let sit for about 15 minutes before serving.

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