Saucepan@saucepan · Shared this recipeFollowGreek · dinnerYiaYia's Authentic PastitsioA Greek pasta bake with layers of cheesy penne, a rich tomato meat sauce, and a creamy béchamel topping.total2 hrprep1 hrcook45 minservings12Original recipe on spoonfulofsi.comKeep this recipeAdd a copy of YiaYia's Authentic Pastitsio to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings1 lb penne pasta, cooked al dente according to package instructions2 egg whites1 cup Kefalotyri or parmesan cheese, shredded1 tbsp butter1 tbsp olive oil3 garlic cloves, minced1 white onion, diced1 lb ground beef1 lb ground pork0.5 cup red wine, cab or pinot2 tbsp tomato paste28 oz can crushed tomatoes0.25 cup fresh parsley, chopped1 tsp sugar1 bay leaf1.5 tsp salt1 tsp black pepper0.5 tsp cinnamon0.5 cup butter0.5 cup flour4 cup milk1 tsp salt0.5 tsp pepper0.25 tsp nutmeg1 cup Kefalotyri or parmesan cheese, shredded2 egg yolks1 cup Kefalotyri or parmesan cheese, shreddedStepsClear checksTap an ingredient or step to check it off.1Step 1: Shred 3 cups Kefalotyri or parmesan cheese. Set aside.2Step 2: Cook penne in boiling salted water to al dente, according to package instructions. Drain and return to the pot, let cool for 5 minutes. Add 2 egg whites and stir. Mix in 1 cup shredded Kefalotyri cheese (or parmesan).3Step 3: Melt butter and olive oil in a large pot over medium-high heat. Add minced garlic and diced onion, sauté for 3-4 minutes until soft.4Step 4: Add the ground beef and ground pork to pot with onions. Cook, breaking meat into pieces until fully browned. Add wine and stir until combined and wine has evaporated, about 2 minutes.5Step 5: Add tomato paste, crushed tomatoes, parsley, sugar, bay leaf, salt, pepper and cinnamon. Stir to combine and bring to a simmer. Then reduce heat to medium-low and simmer for 30-40 minutes, allowing liquids to evaporate and sauce to thicken. Stir mixture a few times throughout simmering.6Step 6: Once mixture is thick with little to no liquid, remove from heat and let cool to room temperature. Remove bay leaf.7Step 7: Meanwhile, melt butter in a separate large saucepan over medium heat. Once melted, add the flour and whisk constantly for 1 minute.8Step 8: Gradually add in 4 cups milk, whisking constantly until the sauce is smooth and thick enough to coat the back of a wooden spoon. Add salt, pepper, and nutmeg. Stir to combine.9Step 9: Remove from heat and stir in 1 cup Kefalotyri (or parmesan cheese) and 2 egg yolks. Set aside.10Step 10: Preheat oven to 350 F. Butter a 4.5 QT 10x14 or deep 9x13 baking dish.11Step 11: Transfer half of the cooked penne to the baking dish and arrange in an even layer so the bottom of the dish is covered. Pour over 1/4 of the béchamel sauce.12Step 12: Transfer the entire meat sauce and spread in an even layer. Top with remaining pasta. Cover the top with all remaining béchamel sauce in a nice even layer.13Step 13: Sprinkle the top with 1 cup shredded cheese and bake uncovered for 45-50 minutes. Broil for an additional 3-5 minutes to get a nice golden-brown top, careful not to burn.14Step 14: Let pastitsio sit for 15-30 minutes to solidify (this will ensure it all stays together when serving) then cut into square pieces. Serves 10-12.getsaucepan.com/r/4b3e3a3b-8b60-4da1-bc10-ea186bd6399d · Original: https://spoonfulofsi.com/yiayias-authentic-pastitsio/
