Ina Garten’s Pastitsio Recipe

Ina Garten, the beloved Barefoot Contessa, has a knack for creating recipes that are both comforting and elegant. Her Pastitsio recipe is no exception. Pastitsio is a traditional Greek dish that combines layers of pasta, a rich meat sauce, and a creamy béchamel sauce. In this article, we’ll walk you through Ina Garten’s take on this classic Greek comfort food.

Ingredients:

For the Meat Sauce:

• 1 pound ground beef
• 1 pound ground lamb
• 1 large onion, chopped
• 1 cup red wine
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 pound penne rigate pasta

For the Béchamel Sauce:

• 12 tablespoons (1.5 sticks) unsalted butter
• 1 cup all-purpose flour
• 4 cups whole milk
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 1/2 cups grated Parmesan cheese
• 2 extra-large eggs, beaten
• 3/4 cup heavy cream

Instructions:

1. Prepare the Meat Sauce:

• In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent.
• Add the ground beef and lamb to the skillet. Cook, breaking it apart with a wooden spoon, until the meat is browned and cooked through.
• Stir in the red wine, crushed tomatoes, ground cinnamon, dried oregano, and ground nutmeg. Season with salt and freshly ground black pepper.
• Allow the sauce to simmer for about 20 minutes, stirring occasionally, until it thickens. Set aside.

2. Cook the Pasta:

• Cook the penne rigate pasta according to the package instructions until it is al dente. Drain the pasta and set it aside.

3. Prepare the Béchamel Sauce:

• In a large saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk continuously for about 2 minutes to create a roux.
• Gradually whisk in the whole milk, ensuring there are no lumps. Cook the mixture until it thickens and comes to a gentle simmer.
• Season the béchamel sauce with ground nutmeg, salt, and freshly ground black pepper.
• Remove the saucepan from the heat and stir in 1 cup of grated Parmesan cheese until it’s fully incorporated.
• Allow the sauce to cool slightly, and then whisk in the beaten eggs and heavy cream.

4. Assemble the Pastitsio:

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the cooked penne pasta and half of the béchamel sauce. Mix until the pasta is evenly coated.
• Grease a 9×13-inch baking dish and spread half of the pasta mixture evenly on the bottom.
• Next, add the meat sauce as a middle layer, spreading it evenly over the pasta.
• Top the meat sauce with the remaining pasta mixture.
• Pour the remaining béchamel sauce over the top, spreading it out to cover the entire dish.
• Sprinkle the remaining 1/2 cup of grated Parmesan cheese on top.

5. Bake and Serve:

• Place the baking dish in the preheated oven and bake for approximately 45-50 minutes or until the top is golden brown and bubbling.
• Allow the Pastitsio to rest for a few minutes before slicing and serving. Enjoy the wonderful flavors of this Greek comfort food!

Ina Garten’s Pastitsio is a culinary masterpiece that marries the rich flavors of the meat sauce with the creamy goodness of the béchamel sauce. Whether you’re preparing it for a special occasion or a cozy family dinner, this dish will definitely please your taste buds.

Source: vodkaandbiscuits.com

Yield: 4

Creamy Ricotta Chicken and Orzo Skillet Recipe

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Creamy Ricotta Chicken and Orzo Skillet is a delightful, one-pan meal that combines tender chicken, creamy ricotta sauce, and perfectly cooked orzo. This dish is not only delicious but also easy to prepare, making it a perfect choice for weeknight dinners or special occasions. With its rich flavors and creamy texture, it's sure to become a favorite in your household.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• for the chicken:
• 2 tablespoons extra virgin olive oil
• 1 pound boneless skinless chicken breast, cut into 1-inch cubes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• for the orzo:
• 2 garlic cloves minced
• 1 large shallot halved and thinly sliced
• 8 ounces baby bella mushrooms thinly sliced
• 4 cups baby spinach packed
• 1 cup uncooked orzo pasta
• ½ cup dry white wine
• 2 cups low sodium chicken broth
• Zest of ½ lemon
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon kosher salt
• ¾ cup whole milk ricotta cheese (sub dairy-free ricotta for dairy-free; I like Kite Hill brand)
• 1 cup shredded mozzarella (omit for dairy-free or use dairy-free cheese)
• ¼ cup thinly sliced basil leaves for serving

Instructions

• Preheat the oven to 375℉.

brown the chicken:

• Heat the oil in a large, oven safe skillet (I use a 3.5 qt braiser) over medium-high heat. Add the chicken, salt, pepper, Italian seasoning, and crushed red pepper flakes and toss to combine. Spread the chicken into a single layer and cook, tossing occasionally until the chicken is golden brown. It doesn’t have to be fully cooked, as it will continue to cook in the oven, but you want a nice color to it. Transfer the cooked chicken to a clean plate and set aside.

cook the orzo:

• Add the garlic, shallot, and mushrooms and continue to cook, tossing occasionally, until the mushrooms begin to soften and the shallots are tender, about 4 minutes.
• Reduce heat to medium, add the baby spinach and cook, gently tossing, until just wilted, about 2 minutes.
• Add the white wine and cook until reduced by half, about 2 minutes.
• Add the orzo and toss to combine. Add the broth, lemon zest, lemon juice, salt, and ricotta cheese and stir until well combined. Bring to a simmer and add the cooked chicken back into the skillet. Toss until well combined then spread the contents of the skillet into a single layer. Sprinkle the top with the mozzarella.
• Transfer to the oven and bake until the orzo is cooked through and tender and the cheese and brown and bubbly, about 15 minutes. Remove from the oven and let rest for 3 to 5 minutes to allow the sauce to settle and thicken even further.

to serve:

• Top with basil, serve and enjoy!