Recipes

Pastitsio

Serves 8 to 10

This is a family favourite. The best way to describe pastitsio, is that it is a Greek version of lasagna, but much easier to make. It is the cinnamon in the meat sauce that makes this dish so unique.

1 tbsp. olive oil
1 large cooking onion, diced
1 large clove garlic, minced
1 lb. lean ground lamb or beef
1 28-oz. can of Pastene ground tomatoes
1/4 c. parsley, chopped
1-1/2 tsp. dried oregano
1 tsp. ground cinnamon
salt and pepper to taste
1 lb. rigatoni
1 c. yogurt
1/4 c. romano cheese, grated
1 egg, lightly beaten

Bechamel
1/4 c. butter
1/4 c. flour
2-1/4 c. milk
1/4 tsp. nutmeg
1/4 c. romano cheese, grated

1. In a large non-stick skillet, heat the olive oil over medium heat. Cook the onion and garlic until the onions are soft.
2. Add the meat and cook until no longer pink.
3. Stir in the ground tomatoes, parsley, oregano and cinnamon. Simmer for 5 minutes. Add salt and pepper to taste.
4. While the meat is simmering, bring a large pot of salted water to a boil. Cook the pasta until just barely tender. Drain. Combine pasta with the yogurt, romano cheese and egg.
5. Place half of the pasta mixture in the bottom of a 6 qt. greased casserole dish. Spoon half of the meat mixture over top. Repeat with pasta and meat. Note: the dish can be made to this point and refrigerated.
6. To make the béchamel, melt the butter in a medium saucepan over medium heat. Stir in the flour until combined. Slowly whisk in the milk and cook until thickened. Stir in the nutmeg.
7. Spoon béchamel over the casserole. Top with the romano cheese and bake in a 350˚F oven for 45 minutes or until the mixture starts to bubble.