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Pastitsio

Source of Recipe

Foods of the World


Recipe Introduction

2005 Blue ribbon (best casserole), 7th grand prize Appearance: 7/8; texture: 8/8; filling: 8/8; flavor: 15 1/2/16

Recipe Link: www.picturetrail.com/sfx/album/view/2687616

List of Ingredients

1 T plus 2 t salt
2 T olive oil
2 cups chopped, drained canned tomatoes
1 cup canned tomato puree
1/2 t ground cinnamon
freshly ground pepper
1 lb. penne
½ cup bread crumbs
1 egg, beaten
2 T butter
6 eggs
1 cup finely chopped onions
¾ cup Parmesan cheese
1 1/2 lbs. ground lamb or beef
4 cups milk
4 t finely chopped garlic
1 t salt
2 t oregano
½ cup flour



Recipe


1. Boil penne in water with 1 T salt for 10-15 min. Drain immediately and set aside.
2. Saute onions & garlic in 1 T olive oil for 5 min. or until soft and transparent.
3. Add meat, mashing and cooking until pink disappears
4. Stir in tomatoes, puree, garlic, oregano, cinnamon and 2 t. salt and few grindings pepper; bring to boil over high heat.
5. Take pan from heat.
6. Stir in 1/4 cup bread crumbs and egg. Set aside.
7. To make cream sauce, combine 3 cups milk & butter in small pan until bubbles appear around rim of pan.
8. Remove from heat.
9. In saucepan, beat eggs until frothy.
10. Add 1 cup milk and 1 t salt and beating constantly, add flour, T at a time.
11. Stirring constantly, slowly pour in heated milk in thin stream and bring to boil.
12. Continue to boil until thick and smooth. Set aside.
13. Brush lasagna pan with 1 T olive oil. Sprinkle bottom with 1/4 cup bread crumbs.
14. Spread half penne over. Cover with meat sauce.
15. Pour 2 cups cream sauce evenly on top. Sprinkle with 1/2 grated cheese.
16. Make another layer with remainder penne.
17. Pour remainder sauce over & sprinkle with remainder of cheese.
18. Bake at 350 for 45 min until delicate brown.
19. Cut into squares and serve.