Pastitsio (mediterranean pasta bake) from Stefano Faita
Prep Time
Cooking Mode
2 tbsp. tbsp. olive oil
450 g (1 lb.) each lb. ground chicken and beef
To taste salt and freshly ground pepper
1 onion, diced
1-2 cloves of garlic, chopped
15 mL (1 tbsp.) tbsp. fresh rosemary finely chopped
1 bay leaf
30 mL (2 tbsp.) tbsp. tomato paste
60 mL (¼ cup) cup chicken bouillon
1 tin oz diced tomatoes
2 eggs, beaten
½ cup cup grated cheddar
30 mL (2 tbsp.) tbsp. chopped fresh parsley
¾ cup cup butter
250 mL (1 cup) cup flour
1250 mL (5 cup) cup milk
1 pinch freshly ground nutmeg
5 eggs, beaten
310 mL (1 ¼ cup) cup grated cheddar
330 g (¾ lb.) lb. penne
Sufficient amount olive oil to grease baking dish
2 tbsp. tbsp. olive oil
450 g (1 lb.) each lb. ground chicken and beef
To taste salt and freshly ground pepper
1 onion, diced
1-2 cloves of garlic, chopped
15 mL (1 tbsp.) tbsp. fresh rosemary finely chopped
1 bay leaf
30 mL (2 tbsp.) tbsp. tomato paste
60 mL (¼ cup) cup chicken bouillon
1 tin oz diced tomatoes
2 eggs, beaten
½ cup cup grated cheddar
30 mL (2 tbsp.) tbsp. chopped fresh parsley
¾ cup cup butter
250 mL (1 cup) cup flour
1250 mL (5 cup) cup milk
1 pinch freshly ground nutmeg
5 eggs, beaten
310 mL (1 ¼ cup) cup grated cheddar
330 g (¾ lb.) lb. penne
Sufficient amount olive oil to grease baking dish
Directions
1Heat a large skillet over medium-high heat.
2Pour in olive oil. Once hot, add ground chicken and beef. Season with salt and pepper.
3Cook meat, stirring from time to time, until no longer pinkish, about 8 to 10 minutes.
4Reduce heat to medium.
5Add onion, garlic, rosemary, and bay leaf.
6Cook , stirring from time to time, until onion is soft, about 5 minutes.
7Add tomato paste and cook for 1 minute.
8Pour in bouillon and tomatoes. Bring to a boil.
9Reduce heat and let simmer , stirring occasionally, until mixture thickens, 30 to 40 minutes.
10Let cool slightly. Remove bay leaf.
11Stir in beaten eggs, grated cheddar, and parsley.
12Melt butter in a saucepan over medium heat.
13Add flour and mix into a roux.
14Continue cooking, stirring constantly, for 2 to 3 minutes.
15Gradually whisk in milk, mixing with roux. Continue whisking and bring to a boil.
16Reduce heat and let simmer , whisking often, until sauce thickens, about 10 minutes.
17Add nutmeg, salt, and pepper.
18Remove from heat and gradually whisk in beaten eggs.
19Incorporate grated cheddar.
20Cook pasta in a large pot of boiling salted water until al dente.
21Drain and mix with 500 mL (2 cups) bechamel sauce.
22Preheat 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.
23Layer ingredients in baking dish in the following order: pasta, meat sauce, and remaining bechamel sauce.
24Bake until top is golden and firm, 45 to 60 minutes.
25Let sit for about 15 minutes before serving.
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