Pastitsio
3/4 lb pasta (I used ziti), cooked in salty water
Meat Sauce:
3 Tbsp olive oil
1 pound lean ground beef
1/2 - 1 pound ground pork
1 large onion, diced
1/2 c beef broth
1 Tbsp minced garlic
1 Tbsp cinnamon
1 tsp oregano
1 tsp thyme
pinch of cayenne pepper
28 ounce can diced tomatoes (I used fire roasted)
2 tsp salt
3/4 - 1 tsp pepper
Bechamel layer:
4 Tbsp butter
1/4 c flour
1/4 tsp freshly grated nutmeg
2 1/2 c milk
1 egg
1 tsp salt
3/4-1 tsp pepper
2/3 c plain GREEK yogurt
1 1/2 c freshly grated pecorino Romano cheese (3/4 c for IN the bechamel and 3/4 c for topping the dish)
In a large skillet heat oil and cook beef and pork, chopping it as it cooks, to form small crumbles. Add onion and continue cooking until it’s transparent. Add broth, garlic, cinnamon,oregano, thyme, cayenne, tomatoes and salt and pepper; stir to mix well. Drain pasta and add to meat mixture.
In a large saucepan or pot, melt butter over medium heat and add flour. Stir to make a roux and cook until the flour/butter mixture begins to brown. Add freshly grated nutmeg and whisk milk in slowly enough to where it doesn’t form lumps. Add egg and whisk it in before it begins getting thick. Continue cooking until mixture thickens then remove from heat. Add salt and pepper and stir in GREEK yogurt and 3/4 cup of the Romano cheese; mix well.
To assemble, in a 9 X 13” baking dish, layer the meat/ pasta mixture and on top of that, spread the béchamel. Top with remaining 3/4 cup of Romano cheese. Bake in a 350° oven for 45-50 minutes or until hot and bubbly throughout. Enjoy!
#pastitsio #greekfood #greekrecipes #greekyogurt #greek #lasagna #pastarecipe #pastalover #greekproducts