Kittencal's Greek Pastitsio

Kittencalskitchen's Note:

To save some time the meat sauce may be made up to a day ahead if desired, try to use extra-lean ground beef for this it will make a difference in flavor, small penne pasta may be replaced for the ziti, but I do recommend using the ziti, adjust the chili flakes to suit heat level, or you may omit if desired --- also see my Kittencal's Famous Greek Salad

• Total Time: 1 hrs 50 mins
• Prep Time: 1 hrs
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 1 lb uncooked ziti pasta
• 1/4 cup melted butter
• 1/3 cup grated parmesan cheese
• 1 pinch nutmeg
• 1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
• 1 teaspoon ground black pepper
• 3 large eggs, beaten

MEAT SAUCE

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 -2 teaspoon crushed red pepper flakes (or to taste)
• 2 tablespoons fresh minced garlic
• 1 1/2 lbs extra lean ground beef
• 1/3 cup tomato paste
• 1/2 cup dry red wine
• 1 cup beef broth
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon ground black pepper

BECHAMEL SAUCE

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 pinch cayenne pepper
• 3 cups 18% table cream or 3 cups half-and-half cream
• 1/8 teaspoon nutmeg
• 1 large egg, slightly beaten
• 1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
• ground black pepper (to taste)

TOPPING

• 1 cup grated parmesan cheese

Directions:

1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish.
3. In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot.
4. To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly.
5. Add in eggs and mix well; set aside.
6. For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes.
7. Add in garlic and cook for 2 minutes.
8. Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned.
9. Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally.
10. Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes.
11. Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute.
12. Cool for about 10 minutes before whisking in the egg.
13. Season with salt and black pepper.
14. Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture.
15. Preheat oven to 350 degrees F.
16. TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish.
17. Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture.
18. Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover.
19. Top with about 1 cup grated Parmesan cheese (can use more or less).
20. Bake for about 50-60 minutes or until golden brown.
21. Allow to rest for about 20 minutes before slicing.

Reviews

[~Patrish]

This is a very good recipe. We all really enjoyed it. The addition of a little Greek seasoning to the meat mixture gave it a nice flavor. Thanks for sharing.

[passionaviary]

Very flavorful ! Didn't use any red wine. I used a mix of lamb and venison with penne pasta. Definately a Keeper. A

[FrenchBunny]

I had made this in October and submitted my review and pics, But just realized now that it is not there!! So lets do this again. I had made this dish for my friends family while they were out of the Country and there were 3 teenagers left behind. I made it in the morning and brought it over to them and she just had to pop it in the oven to cook it. I had asked them just to keep me a little portion for my lunch the next day so I would of been able to at least try it.. I had made this recipe as it was written and found it delicious. I used the seasoning salt wherever the salt was asked for and I used a mix of half and half and heavy cream. The bechamel sauce was nice and creamy. If I remember right I threw in a bit of Greek Seasonings in the meat sauce....I just love Pastitsio Pasta, the flavors are always excellent. This isn't a dish I eat every week so when I make it I use everything of the ingredients ...no substitutions for me....There is a major flavor difference to try to cut the calories off of this dish. Thanks Kitten for a wonderful meal. The family I brought it over to really enjoyed it very much, with the Greek Salad I brought to go with it. Yummy stuff!!