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Ina Garten’s Pastitsio Recipe

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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.

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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.

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Source: vodkaandbiscuits.com

Ina Garten’s Pastitsio Recipe

Ina Garten’s Pastitsio Recipe

Yield: 8
Prep Time: 1 hour
Cook Time: 45 minutes
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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:

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 pound lean ground beef
  • 1 pound lean ground lamb
  • 1/2 cup dry red wine
  • 1 tablespoon minced garlic (3 large cloves)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • Pinch of cayenne pepper
  • 1 can (28 ounces) San Marzano tomatoes
  • Kosher salt and freshly ground black pepper

For the Bechamel:

  • 2 1/2 cups low-fat milk
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 1/2 cups freshly grated Parmesan, divided
  • 2/3 cup Greek yogurt
  • 3/4 pound small shells, preferably ziti noodles

Instructions

    For the Meat Sauce
  1. In a large pot, preferably a Dutch Oven, add the olive oil over medium high heat. Add the onion and saute for 5 minutes or until soft. Add the ground beef and lamb and continue to cook for 10 minutes, crumbling with a spoon, until no longer pink.
  2. Drain any excess liquid and add the wine. Cook for 2-3 minutes until almost all of the wine has absorbed.
  3. Add the garlic, cinnamon, oregano, thyme, and cayenne, and allow to cook 5 minutes to incorporate the flavors.
  4. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Crush the tomatoes with a spoon if needed. Simmer, stirring occasionally, for 40-45 minutes. Set aside until needed.
For the Bechamel
  1. Preheat the oven to 350 degrees F.
  2. Melt the butter over medium heat in a small sauce pan. Stir in the flour using a wooden spoon and allow to cook for 2 minutes until you no longer smell raw flour (or until you only smell butter).
  3. Add the milk while whisking constantly. Increase the heat to a simmer, and continue to stir frequently until the milk has thickened enough to coat the back of a wooden spoon, about 7-8 minutes. Once smooth and thick, add the nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Season to taste and adjust if needed. Stir in 3/4 cup of Parmesan cheese. Remove from the heat and allow to cool for ten minutes. Stir in the Greek yogurt and set aside.
  4. Meanwhile, cook the pasta in a large pot of salted water just until al dente. It is okay if it is still hard, as it still has to bake in the oven. Drain and stir into the tomato-meat sauce. Pour the mixture into a 9x13 lasagna baking dish. Evenly spread over the bechamel, then sprinkle with the remaining cheese.
  5. Optional: add shredded mozzarella in addition to the Parmesan on the final layer before baking.
  6. Bake for 45-60 minutes or until golden brown and bubbly. If any ingredients are made ahead of time, this may need a full hour to completely heat through.
  7. Enjoy!

Notes

  1. I made my bechamel a little differently from the original recipe (ie. using low-fat milk instead of whole milk and heavy cream). I also did not add eggs to my bechamel.
  2. To make this ahead, prepare the meat/tomato sauce and the bechamel the night before. The day of serving, make the pasta, ensemble, and bake.

Nutrition Information
Yield 1 Serving Size 8
Amount Per ServingCalories 5108Total Fat 284gSaturated Fat 121gTrans Fat 5gUnsaturated Fat 134gCholesterol 1133mgSodium 4771mgCarbohydrates 250gFiber 17gSugar 50gProtein 354g

The information contained herein is subject to change.

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